TY  - BOOK
AU  - Lu,T.
AU  - Jane,J.
AU  - Keeling,P.L.
TI  - Temperature effect on retrogradation rate and crystalline structure of amylose
N2  - Commercial potato amylose was used to study temperature effects on the retrogradation of amylose solutions (3.5 mg/ml). The retrogradation rate decreased as incubation temperature increased (5 to 45°C). The degree of retrogradation within 24 h decreased from 58.8 to 7.1
UR  - https://drive.google.com/file/d/1c72NextIXI7e8ojzPVJBSFVu3ZkC6BGh/view?usp=drivesdk
ER  -