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Volumn 57, Issue 7, 2005, Pages 325-331

Influence of selected parameters of starch gelatinization and hydrolysis on stability of amylose-lipid complexes

Author keywords

Amylose lipid complex; DSC; Enzymatic hydrolysis, amylases; Wheat starch

Indexed keywords

COMPLEXATION; CROPS; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; HYDROLYSIS; LIPIDS;

EID: 22744435583     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/star.200400375     Document Type: Article
Times cited : (27)

References (27)
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.