Hydration studies of wheat starch, amylopectin, amylose gels and bread by proton magnetic resonance
- 1 January 1986
- journal article
- Published by Elsevier in Carbohydrate Polymers
- Vol. 6 (4) , 289-306
- https://doi.org/10.1016/0144-8617(86)90033-0
Abstract
No abstract availableKeywords
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