Impact of annealing on the molecular structure and physicochemical properties of normal, waxy and high amylose bread wheat starches

Published 2008 View Full Article

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Title
Impact of annealing on the molecular structure and physicochemical properties of normal, waxy and high amylose bread wheat starches
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 111, Issue 3, Pages 663-675
Publisher
Elsevier BV
Online
2008-05-01
DOI
10.1016/j.foodchem.2008.04.055

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