Subject
Organic Chemistry,Food Science
Reference6 articles.
1. : in “Wheat. Chemistry and Technology”, Ed. American Association of Cereal Chemists, St. Paul, Minn. (USA) 1971.
2. Phase transitions of the starch-water system
3. Application of Differential Scanning Calorimetry to Starch Gelatinization. II. Effect of Heating Rate and Moisture Level
4. The Lipids of Various Sizes of Wheat Starch Granules
5. American Association of Cereal Chemists: “AACC Approved Methods”, St. Paul, Minn. (USA) 1975.
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193 articles.
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