✦ LIBER ✦
Structural properties in relation to oral enzymatic digestibility of starch gels based on pure starch components and high amylose content
✍ Scribed by Elina Vesterinen; Päivi Myllärinen; Pirkko Forssell; Eva Söderling; Karin Autio
- Book ID
- 114199898
- Publisher
- Elsevier Science
- Year
- 2002
- Tongue
- English
- Weight
- 149 KB
- Volume
- 16
- Category
- Article
- ISSN
- 0268-005X
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