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

出版年份 2008 全文链接

标题

作者

关键词

出版物

Volume 111, Issue 3, Pages 663-675

出版商

Elsevier BV

发表日期

2008-05-01

DOI

10.1016/j.foodchem.2008.04.055

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