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1993•Carbohydrate PolymersRequires access

Molecular structures obtained from mixed amylose and potato starch dispersions and their rheological behaviour

Karin Svegmark, Siw Kidman, A.‐M. Hermansson

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Key concepts: Amylose, Starch, Rheology, Amylopectin, Chemistry, Potato starch, Chemical engineering, Food science

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