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090			_aB-10808
245	1	0	_aTemperature effect on retrogradation rate and crystalline structure of amylose
490	0		_vCarbohydrate Polymers, 33, p.19-26, 1997
520	3		_aCommercial 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
700	1	2	_aLu, T.
700	1	2	_aJane, J.
700	1	2	_aKeeling, P.L.
856	4	0	_uhttps://drive.google.com/file/d/1c72NextIXI7e8ojzPVJBSFVu3ZkC6BGh/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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