The Fine Structure of Corn Starches of Various Amylose‐Percentage: Waxy, Normal and Amylomaize
- 1 January 1973
- journal article
- research article
- Published by Wiley in Starch ‐ Stärke
- Vol. 25 (3) , 78-83
- https://doi.org/10.1002/star.19730250303
Abstract
No abstract availableKeywords
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