1994•Journal of Cereal ScienceRequires access

Properties of Damaged Starch Granules. V. Composition and Swelling of Fractions of Wheat Starch in Water at Various Temperatures

Richard F. Tester, William R. Morrison

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Key concepts: Swelling, Amylopectin, Starch, Amylose, Chemistry, Polysaccharide, Granule (geology), Potato starch

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