✦ LIBER ✦

Amylose and Lipid Contents, Amylopectin Structure, and Gelatinisation Properties of Waxy Wheat (Triticum aestivum) Starch

✍ Scribed by Takeshi Yasui; Junko Matsuki; Tomoko Sasaki; Makoto Yamamori

No coin nor oath required. For personal study only.

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