Comparative analysis of some physicochemical properties of 19 kinds of native starches
Author:
Affiliation:
1. National Engineering Laboratory of Wheat and Corn Further Processing; Henan University of Technology; Zhengzhou P. R. China
2. School of Food Science and Technology; Henan University of Technology; Zhengzhou P. R. China
Funder
Key Scientific Project of China's Henan Province
Science and Technology Major Project of China's Yunnan Province
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201600367/fullpdf
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4. Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour;Asmeda;Food Chem,2016
5. Relationships between amylopectin molecular structures and functional properties of different-sized fractions of normal and high-amylose maize starches;Lin;Food Hydrocolloids,2016
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