Internal structure and thermal properties of potato starches varying widely in amylose content
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference17 articles.
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4. Thermal properties of barley starch and its relation to starch characteristics;Källman;International Journal of Biological Macromolecules,2015
5. Improved material properties of solution-cast starch films: Effect of varying amylopectin structure and amylose content of starch from genetically modified potatoes;Menzel;Carbohydrate Polymers,2015
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