Physicochemical and morphological characterization of different starches with variable amylose/amylopectin ratio
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference66 articles.
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2. High resolution imaging of starch granule surfaces by atomic force microscopy;Baldwin;Journal of Cereal Science,1998
3. Starch re-crystallization kinetics as a function of various cations;Beck;Starch – Stärke,2011
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5. Pasting and swelling properties of wheat flour and starch in relation to amylose content;Blazek;Carbohydrate Polymers,2008
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