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About this Materials Science article
Rheological Properties of Wheat Starch Influenced by Amylose–lysophosphatidylcholine Complexation at Different Gelation Phases by Ahmadi-Abhari, S.; Woortman, A.J.J.; Hamer, R.J.; Loos, K. is a Materials Science article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Materials Science.
- Author
- Ahmadi-Abhari, S.; Woortman, A.J.J.; Hamer, R.J.; Loos, K.
- Publisher
- Elsevier Science; Elsevier ; Elsevier Ltd.; Elsevier BV (ISSN 0144-8617)
- Published
- 2015
- Field
- Materials Science (Physical Sciences)
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