Impact of annealing on the molecular structure and physicochemical properties of normal, waxy and high amylose bread wheat starches

著者: Huynh Kim Lan, R. Hoover, Lahiru N. Jayakody, Q. Liu, Elizabeth Donner, M. Båga, Eric Asare, Pierre Hucl, Ravindra N. Chibbar - Food Chemistry 2008 被引用: 197