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1 Ergebnisse
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Correlated changes in structure and viscosity during gelati..:
Huang, Hsien-Kai
;
Sheu, Hwo-Shuenn
;
Chuang, Wei-Tsung
...
IUCrJ. 1 (2014) 6 - p. 418-428 , 2014
Link:
https://doi.org/10.1107/s2052252514019137
RT Journal T1
Correlated changes in structure and viscosity during gelatinization and gelation of tapioca starch granules
UL https://suche.suub.uni-bremen.de/peid=cr-10.1107_s2052252514019137&Exemplar=1&LAN=DE A1 Huang, Hsien-Kai A1 Sheu, Hwo-Shuenn A1 Chuang, Wei-Tsung A1 Jeng, U-Ser A1 Su, An-Chung A1 Wu, Wei-Ru A1 Liao, Kuei-Fen A1 Chen, Chun-Yu A1 Chang, Shing-Yun A1 Lai, Hsi-Mei PB International Union of Crystallography (IUCr) YR 2014 SN 2052-2525 JF IUCrJ VO 1 IS 6 SP 418 OP 428 LK http://dx.doi.org/https://doi.org/10.1107/s2052252514019137 DO https://doi.org/10.1107/s2052252514019137 SF ELIB - SuUB Bremen
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