Zobrazeno 1 - 2
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pro vyhledávání: '"Yo Okawa"'
Publikováno v:
Journal of Nutritional Science and Vitaminology. 65:S134-S138
Starch starts to retrograde and form a crystalline structure immediately after gelatinization upon heating with water. The retrogradation rate is affected by the starch granule size, degree of polymerization, amylose/amylopectin ratio, starch concent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c34750d14d53c014cc65b19d46d26e7
https://doi.org/10.3177/jnsv.65.s134
https://doi.org/10.3177/jnsv.65.s134
Publikováno v:
Journal of the Society of Materials Science, Japan. 68:6-12
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef852748ecb2a15f3c6094df83eee277
https://doi.org/10.2472/jsms.68.6
https://doi.org/10.2472/jsms.68.6