Retrogradation of starches and maltodextrins of origin various

Quantitative Determination of Carbohydrates With Dreywood's Anthrone Reagent

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A.A. Karim · Food Chemistry · 2000 · 911 citations

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An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches

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Agriculture, Biochemistry, Food Science +13

The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches

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Agriculture, Biochemistry, Food Science +15