Initial Heating Temperature and Native Lipid Affects...

Cereal Chemistry 1999 / 03 Vol. 76; Iss. 2

Initial Heating Temperature and Native Lipid Affects Ordering of Amylose During Cooling of High-Amylose Starches

Boltz, Kathryn W., Thompson, Donald B.
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Volume:
76
Language:
english
Journal:
Cereal Chemistry
DOI:
10.1094/cchem.1999.76.2.204
Date:
March, 1999
File:
PDF, 121 KB
english, 1999
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