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

标题
Effect of low and high acetylation degree in the morphological, physicochemical and structural characteristics of barley starch
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 43, Issue 9, Pages 1434-1440
出版商
Elsevier BV
发表日期
2010-04-28
DOI
10.1016/j.lwt.2010.04.003

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