Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/55881
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Type: Journal article
Title: Effects of heating modes and sources on nanostructure of gelatinized starch molecules using atomic force microscopy
Author: An, H.
Yang, H.
Liu, Z.
Zhang, Z.
Citation: Lebensmittel-Wissenschaft und Technologie-Food Science and Technology, 2008; 41(8):1466-1471
Publisher: Academic Press Ltd
Issue Date: 2008
ISSN: 0023-6438
Statement of
Responsibility: 
Hongjie An, Hongshun Yang, Zhongdong Liu and Zhizhou Zhang
Keywords: Nanostructure; Atomic force microscopy (AFM); Microwave; Potato starch; Corn starch
Description: Copyright © 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd.
RMID: 0020093777
DOI: 10.1016/j.lwt.2007.08.026
Appears in Collections:Earth and Environmental Sciences publications

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