Structural transformations during gelatinization of starches in limited water: combined wide- and small-angle X-ray

Rudi Vermeylen1, Veerle Derycke, Jan A Delcour

  • 1Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium. rudi.vermeylen@scarlet.be

Biomacromolecules
|April 11, 2006
PubMed

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