Thermal behaviour of wheat starch and flour at different water levels: Effect of pectins, modified celluloses and NaCl

E-ISSN： 1521-379x|67|3-4|338-347

ISSN： 0038-9056

Source： STARCH / STAERKE, Vol.67, Iss.3-4, 2015-03, pp. : 338-347

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