Relationships between Functional Attributes and Molecular Structures of Amylose and Amylopectin Fractions from Corn Starch
Author:
Affiliation:
1. 256 Food Industry Building, Department of Food Science and Technology, University of Nebraska, Lincoln, Nebraska 68508-0919
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9608783
Reference32 articles.
1. Physiochemical and Rheological Characterization of Sorghum Starch
2. RHEOLOGY OF GELATINISED STARCH SUSPENSIONS
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