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

 -  Food Chemistry, 81(2), p.219-231, 2003 .
<br/><br/><label>Subjects--Topical Terms: </label><br/>POTATO<br/>CORN<br/>RICE<br/>WHEAT<br/>STARCH<br/>MORPHOLOGY<br/>GELATINIZATION<br/>RETROGRADATION<br/>THERMAL<br/>RHEOLOGY