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Effects of ball-milling intensity on the amorphization rate of mixed Ni50Ti50 powders

✍ Scribed by Liang Guoxian; Wang Erde; Wang Zhongren


Publisher
Elsevier Science
Year
1995
Tongue
English
Weight
377 KB
Volume
51
Category
Article
ISSN
0924-0136

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## Abstract **BACKGROUND:** Starch and gluten, the major components of wheat flour, greatly influence the structural characteristics of food products made with wheat flour. The effects of ball‐milling on the change in the semicrystalline structure of starch granules to the amorphous state have been