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Effect of Amorphization Methods on the Properties and Structures of Potato Starch‐Monoglyceride Complex.
- Source :
- Starch / Staerke; Jan2020, Vol. 72 Issue 1/2, pN.PAG-N.PAG, 1p
- Publication Year :
- 2020
Details
- Language :
- English
- ISSN :
- 00389056
- Volume :
- 72
- Issue :
- 1/2
- Database :
- Complementary Index
- Journal :
- Starch / Staerke
- Publication Type :
- Academic Journal
- Accession number :
- 141050764
- Full Text :
- https://doi.org/10.1002/star.201900138