Structure and thermodynamic melting parameters of wheat starches with different amylose content.
| Autor: | Bocharnikova, I.1,2, Wasserman, L. A.1, Krivandin, A. V.1, Fornal, J.3, Baszczak, W.3, Chernykh, V. Ya.2, Schiraldi, A.4, Yuryev, V. P.1 v.yuryev@sky.chph.ras.ru |
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| Zdroj: | Journal of Thermal Analysis & Calorimetry. 2003, Vol. 74 Issue 3, p681-695. 15p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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