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About this Agricultural and Biological Sciences article
A Study on the Thermal Stability of Amylose-amylopectin and Amylopectin-amylopectin in Cross-linked Starches Through Iodine Binding Capacity by Kou, Tingting; Gao, Qunyu is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Kou, Tingting; Gao, Qunyu
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0268-005X)
- Published
- 2019
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)