Understanding starch behaviour during cooking: Changes in granule crystallinity during gelatinisation of starch-water-glycerol mixtures

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Autoria(s): Sopade, P. A.; Halley, P. J.; Sargent, A. L.

Data(s)	01/01/2004
Identificador	http://espace.library.uq.edu.au/view/UQ:101282
Palavras-Chave	#EX #291401 Polymers #670705 Plastic products (incl. construction materials)
Tipo	Conference Paper