Modification of Starches with Different Amylose/Amylopectin‐Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid‐Thinning – Impacts on Morphological and Molecular Characteristics
作者： Marco Ulbrich , Eckhard Flöter
关键词: Thinning 、 Amylose 、 Chemical engineering 、 Amylopectin 、 Chemistry 、 Size-exclusion chromatography
摘要:
sci-hub.se 参考文章(50)
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