Relationships between starch pasting properties, free fatty acids and amylose content in barley

✍ Scribed by Cozzolino, D.; Roumeliotis, S.; Eglinton, J.

• Book ID: 122499603
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 397 KB
• Volume: 51
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2013.01.030