Effects of ball-milling on the glass transition of wheat flour constituents
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.3463/fullpdf
Reference35 articles.
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4. Water mobility and textural properties of native and hydroxypropylated wheat starch gels;Choi;Carbohydr Polym,2003
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