Art
J-GLOBAL ID:200902051804113660   Reference number:82A0334479

The effect of solutes on the gelatinization temperature range of potato starch.

じゃがいもでんぷんのこ化温度範囲について溶質の影響
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Material:
Volume: 34  Issue:Page: 224-231  Publication year: Jul. 1982 
JST Material Number: E0130A  ISSN: 0038-9056  CODEN: STARDD  Document type: Article
Article type: 原著論文  Country of issue: Germany, Federal Republic of (DEU)  Language: ENGLISH (EN)
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Category name(code) classified by JST.
Starch 
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