Effect of low and high acetylation degree in the morphological, physicochemical and structural characteristics of barley starch

Published 2010 View Full Article

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Title
Effect of low and high acetylation degree in the morphological, physicochemical and structural characteristics of barley starch
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 43, Issue 9, Pages 1434-1440
Publisher
Elsevier BV
Online
2010-04-28
DOI
10.1016/j.lwt.2010.04.003

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