Starch blends and their physicochemical properties
Author:
Affiliation:
1. Laboratory of Food Chemistry and Biochemistry; Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven; Leuven Belgium
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference69 articles.
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3. Rheological and DSC studies of gelatinization of chemically modified starch heated at various temperatures;Morikawa;Carbohydr. Polym.,2000
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