Effects of phosphorylation on the chemical composition, molecular structure, and paste properties of Hedychium coronarium starch
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Title
Effects of phosphorylation on the chemical composition, molecular structure, and paste properties of Hedychium coronarium starch
Authors
Keywords
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Journal
Food and Bioprocess Technology
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2019-05-02
DOI
10.1007/s11947-019-02261-7
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Related references
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- (2011) Akhilesh V. Singh et al. STARCH-STARKE
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- (2009) Juan Zhang et al. INDUSTRIAL CROPS AND PRODUCTS
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- (2008) Roselis Carmona-Garcia et al. CARBOHYDRATE POLYMERS
- Composition, Molecular Structure, Properties, and In Vitro Digestibility of Starches from Newly Released Canadian Pulse Cultivars
- (2008) Hyun-Jung Chung et al. CEREAL CHEMISTRY
- Modificação química e física do amido de quirera de arroz para aproveitamento na indústria de alimentos
- (2008) Valéria Maria Limberger et al. QUIMICA NOVA
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