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      Carbohydrates in Food 

      Chapter 10 Starch: Physicochemical and Functional Aspects

      edited-book
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      Publisher: CRC Press Taylor & Francis Group

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          Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition

          Michael Gidley, David Cooke (1992)
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            The roles of amylose and amylopectin in the gelation and retrogradation of starch

            Stephen G. Ring, Paul D. Orford, Victor Morris … (1985)
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              Microscopy of starch: evidence of a new level of granule organization

              Daniel Gallant, Brigitte Bouchet, Paul Baldwin (1997)
              Article 0 comments Cited 147 times – based on 0 reviews     Review now
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                Book Chapter
                Publication date (Print): October 25 2016
                Publication date (Online): January 05 2017
                Pages: 479-578
                DOI: 10.1201/9781315372822-11
                SO-VID: 3eaedf1a-60de-44d8-bc5c-96e8173c1eff
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