AGRIS - International System for Agricultural Science and Technology

Formation of starch spherulites: Role of amylose content and thermal events [Erratum: 2011 Jan. 15, v. 124, no. 2, p. 659]

2010


Bibliographic information
Food chemistry
Volume 121 Issue 4 Pagination 980 - 989 ISSN 0308-8146
Publisher
Taylor & Francis
Other Subjects
Starch spherulites; Food processing (general) - field crop products; Crystal structure; Food composition and quality - field crop products; Starch gels; Starch granules
Language
English
Note
Includes references
Type
Text; Journal Article

2024-02-28
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