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Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/55881
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dc.contributor.authorAn, H.-
dc.contributor.authorYang, H.-
dc.contributor.authorLiu, Z.-
dc.contributor.authorZhang, Z.-
dc.date.issued2008-
dc.identifier.citationLWT: Food Science and Technology, 2008; 41(8):1466-1471-
dc.identifier.issn0023-6438-
dc.identifier.urihttp://hdl.handle.net/2440/55881-
dc.descriptionCopyright © 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd.-
dc.description.statementofresponsibilityHongjie An, Hongshun Yang, Zhongdong Liu and Zhizhou Zhang-
dc.language.isoen-
dc.publisherAcademic Press Ltd-
dc.source.urihttp://dx.doi.org/10.1016/j.lwt.2007.08.026-
dc.subjectNanostructure-
dc.subjectAtomic force microscopy (AFM)-
dc.subjectMicrowave-
dc.subjectPotato starch-
dc.subjectCorn starch-
dc.titleEffects of heating modes and sources on nanostructure of gelatinized starch molecules using atomic force microscopy-
dc.typeJournal article-
dc.identifier.doi10.1016/j.lwt.2007.08.026-
pubs.publication-statusPublished-
Appears in Collections:Aurora harvest 5
Earth and Environmental Sciences publications

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