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A new method for determining the relative crystallinity of chickpea starch by Fourier-transform infrared spectroscopy

Food ChemistryEngineeringBiochemistryChickpea StarchOptical PropertiesSpectroscopyNatural SciencesInfrared SpectroscopyNew MethodNear-infrared SpectroscopyCrystallographySpectroscopic PropertyBiophysicsSpectroscopic MethodRelative Crystallinity