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Thermal properties of barley starch and its relation to starch characteristics

Anna Källman1, Varatharajan Vamadevan2, Eric Bertoft2

  • 1Department of Food Science, Swedish University of Agricultural Sciences, P.O. Box 7051, S-750 07 Uppsala, Sweden.

International Journal of Biological Macromolecules
|September 7, 2015
PubMed

Keywords:
Amylopectin structureBarleyGelatinizationRetrogradationStarch

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