The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review
Author:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201000013/fullpdf
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4. Starches from different botanical sources I: Contribution of amylopectin fine structure to thermal properties and enzymes digestibility;Srichuwong;Carbohydr. Polym.,2005
5. Starch-composition, fine structure and architecture;Tester;J. Cereal Chem.,2004
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