Structure and thermodynamic melting parameters of wheat starches with different amylose content

Author: Bocharnikova I.   Wasserman L.   Krivandin A.   Fornal J.   Baszczak W.   Chernykh V.   Schiraldi A.   Yuryev V.  

Publisher: Springer Publishing Company

ISSN: 1388-6150

Source: Journal of Thermal Analysis and Calorimetry, Vol.74, Iss.3, 2003-12, pp. : 681-695

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Abstract