Intrinsic and extrinsic factors drive differences in the gelatinisation behaviour of barley and malt starch

Autor:	De Schepper, C.F., Courtin, C.M.
Zdroj:	In Food Research International May 2023 167
Databáze:	ScienceDirect
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect