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      The gelation and crystallisation of amylopectin

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          The roles of amylose and amylopectin in the gelation and retrogradation of starch

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            Polymodal distribution of the chain lengths of amylopectins, and its significance

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              Relationship between the distribution of the chain length of amylopectin and the crystalline structure of starch granules

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                Author and article information

                Journal
                Carbohydrate Research
                Carbohydrate Research
                Elsevier BV
                00086215
                May 1987
                May 1987
                : 162
                : 2
                : 277-293
                Article
                10.1016/0008-6215(87)80223-9
                3b408dfe-4272-4bdf-80aa-acf9048141d3
                © 1987

                http://www.elsevier.com/tdm/userlicense/1.0/

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