Formation of starch spherulites: Role of amylose content and thermal events
Authors:
- Jaspreet SinghJSJaspreet Singh
- Charline LelaneCLCharline Lelane
- Robert B. StewartRSRobert B. Stewart
- Harjinder SinghHSHarjinder Singh
- 1 August 2010
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 121 (4) , 980-989
Abstract
No abstract availableKeywords
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