Initial Heating Temperature and Native Lipid Affects Ordering of Amylose During Cooling of High‐Amylose Starches
- 15 March 1999
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 76 (2) , 204-212
- https://doi.org/10.1094/cchem.1999.76.2.204
Abstract
No abstract availableKeywords
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