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Inhibition of Starch Gelatinization by Amylose‐Lipid Complex Formation. Behinderung der Stärkeverkleisterung durch Bildung eines Amylose‐Lipidkomplexes
Author(s) -
Larsson Kåre
Publication year - 1980
Publication title -
starch ‐ stärke
Language(s) - German
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19800320407
Subject(s) - amylose , starch , chemistry , library science , food science , computer science
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