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The influence of glycerol on structural changes in waxy maize starch as studied by Fourier transform infra-red spectroscopy

Food ChemistryBiochemistryNatural SciencesSpectroscopyStructural ChangesGlycobiologyFood AnalysisPolysaccharideGrain QualityWaxy Maize StarchMedicineBiophysicsInfra-red Spectroscopy