Nanostructure of potato starch. II. Structure of a highly crystalline gel obtained by retrogradation using X-ray diffraction techniques
R. K. Bayer, F. J. Baltá-CallejaVolume:
104
Year:
2007
Language:
english
Pages:
8
DOI:
10.1002/app.24527
File:
PDF, 136 KB
english, 2007