Development and evaluation of methods for starch dissolution using asymmetrical flow field-flow fractionation. Part

Daysi Perez-Rea1, Björn Bergenståhl, Lars Nilsson

  • 1Food Colloids Group, Department of Food Technology, Engineering and Nutrition, Faculty of Engineering LTH, Lund University, PO Box 124, 22100, Lund, Sweden.

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