Gelatinisation Characteristics and Enzyme Susceptibility of Different Types of Barley Starch in the Temperature Range 48–72°C

✍ Scribed by A.W. MacGregor; S.L. Bazin; M.S. Izydorczyk

• Book ID: 112114417
• Publisher: Wiley (John Wiley & Sons)
• Year: 2002
• Tongue: English
• Weight: 224 KB
• Volume: 108
• Category: Article
• ISSN: 2050-0416
• DOI: 10.1002/j.2050-0416.2002.tb00121.x