Improved material properties of solution-cast starch films: Effect of varying amylopectin structure and amylose content of starch from genetically modified potatoes
Improved material properties of solution-cast starch films: Effect of varying amylopectin structure and amylose content of starch from genetically modified potatoes
Authors
Keywords
High-amylose potato starch, Film forming, Molecular structure, Chain-length, Amylopectin, Microscopy
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