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Settling volume and morphology changes in cross-linked and unmodified starches from wheat, waxy wheat, and waxy maize

Weiwei Wang1, Lan Guan1, Paul A Seib1

  • 1Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.

Carbohydrate Polymers
|June 13, 2018
PubMed

Keywords:
Cross-linked starchGelatinizationHot-stage microscopyPasting propertiesSettling volumeWaxy starch

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