The physical state of amorphous corn starch and its impact on crystallization

Carbohydrate Polymers - Tập 32 - Trang 95-104 - 1997
K. Jouppila1, Y.H. Roos1
1Department of Food Technology, P.O. Box 27 (Viikki B), FIN-00014 University of Helsinki, Helsinki, Finland

Tài liệu tham khảo

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