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A comparison of native and acid thinned normal and waxy corn starches: Physicochemical, thermal, morphological and pasting properties

Author:
Sandhu, K.S., Singh, N., Lim, S.T.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2007 v.40 no.9 pp. 1527-1536
ISSN:
0023-6438
Subject:
enthalpy, retrogradation, corn starch, amylose, electron microscopy, swelling (materials), viscosity, acid hydrolysis, pasting properties, solubility, plant morphology, gelatinization, thermal analysis, thermal properties
Agid:
2801104