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Volumn 70, Issue , 2015, Pages 149-157

Loss of crystalline structure and swelling kinetics of maize starch and flour granules in glycerol excess: The role of the envelope structure

Author keywords

Amylose; Crystallinity; Glycerol; Maize flour; Starch; Swelling

Indexed keywords

CRYSTALLINE MATERIALS; CRYSTALLITES; CYCLODEXTRINS; DIFFERENTIAL SCANNING CALORIMETRY; GELATION; GLYCEROL; LIPIDS; STARCH; SWELLING;

EID: 84925194418     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2015.03.037     Document Type: Article
Times cited : (9)

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