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jay-lin documents
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Molecular Structure of Selected Tuber and Root Starches and Effect of Amylopectin Structure on Their Physical Properties
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Properties of Flours and Starches as Affected by Rough Rice Drying Regime
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Internal Structure of Normal Maize Starch Granules Revealed by Chemical Surface Gelatinization †
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Resistant-Starch Formation in High-Amylose Maize Starch during Kernel Development
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Effects of alpha-amylase reaction mechanisms on analysis of resistant-starch contents
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Gelatinization and rheological properties of starch
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Dosage Effect of High-Amylose Modifier Gene(s) on the Starch Structure of Maize amylose-extender Mutant
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Hamlet.3.3.docx
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