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Rheological properties of aqueous suspensions of swollen starch granules
13小时前
待确认
VISCOELASTIC BEHAVIOUR DURING THE GELATINIZATION OF STARCH I. COMPARISON OF WHEAT, MAIZE, POTATO and WAXY‐BARLEY STARCHES
13小时前
已完结
Relationship of Granule Size Distribution and Amylopectin Structure with Pasting, Thermal, and Retrogradation Properties in Wheat Starch
16小时前
已完结
Recent progress in understanding starch gelatinization - An important property determining food quality
16小时前
已完结
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