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Effects of cross-linking and low molecular amylose on pasti..:
Kurakake, Masahiro
;
Akiyama, Yoshio
;
Hagiwara, Hiroshi
.
Food Chemistry. 116 (2009) 1 - p. 66-70 , 2009
Link:
https://doi.org/10.1016/j.foodchem.2009.02.006
RT Journal T1
Effects of cross-linking and low molecular amylose on pasting characteristics of waxy corn starch
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2009.02.006&Exemplar=1&LAN=DE A1 Kurakake, Masahiro A1 Akiyama, Yoshio A1 Hagiwara, Hiroshi A1 Komaki, Toshiaki PB Elsevier BV YR 2009 SN 0308-8146 JF Food Chemistry VO 116 IS 1 SP 66 OP 70 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2009.02.006 DO https://doi.org/10.1016/j.foodchem.2009.02.006 SF ELIB - SuUB Bremen
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