Characterization of amylose—flavour complexes by DSC and X-ray diffraction
- 31 January 1997
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 11 (1) , 27-34
- https://doi.org/10.1016/s0268-005x(97)80007-0
Abstract
No abstract availableKeywords
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