Starch radicals. Part II: Cereals—native starch complexes
Author:
Publisher
Elsevier BV
Subject
Materials Chemistry,Polymers and Plastics,Organic Chemistry
Reference13 articles.
1. Studies on Mutagenicity of Caramel
2. The Thermal Degradation of Starch Part III. The Formation of Decomposition Products from Starch and Related Materials at Temperatures between 175°C and 400°C
3. Starch radicals. Part I. Thermolysis of plain starch
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