Gelatinisation Characteristics and Enzyme Susceptibility of Different Types of Barley Starch in the Temperature Range 48–72°C
A.W. MacGregor, S.L. Bazin, M.S. IzydorczykVolume:
108
Year:
2002
Language:
english
Pages:
1
DOI:
10.1002/j.2050-0416.2002.tb00121.x
File:
PDF, 224 KB
english, 2002