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Structure and thermodynamic melting parameters of wheat starches with different amylose content.
- Published in:
- Journal of Thermal Analysis & Calorimetry, 2003, v. 74, n. 3, p. 681, doi. 10.1023/B:JTAN.0000011001.02981.88
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EFFECT OF ION-OZONE ON THE RHEOLOGICAL PROPERTIES OF THE PASTA PRODUCT PREPARED BY ADDING ADDITIVE TO SOFT WHEAT FLOUR.
- Published in:
- Vestnik KazUTB, 2023, v. 4, n. 21, p. 89, doi. 10.58805/kazutb.v.4.21-196
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- Article