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Volumn 6, Issue , 1984, Pages 49-82
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SWELLING, PASTING, AND GELLING OF WHEAT STARCH.
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NONE
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Author keywords
[No Author keywords available]
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Indexed keywords
BIOCHEMISTRY;
FOOD PRODUCTS;
GELS;
THERMAL EFFECTS;
AMYLOSE-AMYLOPECTIN RATIO;
GELATINIZATION;
PASTING;
SWELLING;
WHEAT;
STARCH;
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EID: 0021314839
PISSN: None
EISSN: None
Source Type: Journal
DOI: None Document Type: Article |
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Times cited : (110)
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References (0)
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