Normal view MARC view ISBD view

Morphological, thermal and rheological properties of starches from different botanical sources

Morphological, thermal and rheological properties of starches from different botanical sources - Food Chemistry, 81(2), p.219-231, 2003 .

Subjects--Topical Terms:
POTATO
CORN
RICE
WHEAT
STARCH
MORPHOLOGY
GELATINIZATION
RETROGRADATION
THERMAL
RHEOLOGY

Place hold
Print
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)