Effect of amylose/amylopectin ratio and extent of processing on the physical properties of expanded maize starches - data

Name: Effect of amylose/amylopectin ratio and extent of processing on the physical properties of expanded maize starches - data
Creator: The University of Nottingham
Published: 2021-11-18T10:00:42+08:00

DataCite Commons2024-11-29 更新2025-04-17 收录

淀粉物理性质分析

玉米淀粉改性研究

数据链接：

https://rdmc.nottingham.ac.uk/handle/internal/9357 数据链接链接失效反馈

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资源简介：

Data collected for and presented in the research paper titled "Effect of amylose/amylopectin ratio and extent of processing on the physical properties of expanded maize starches".

提供机构：

The University of Nottingham

创建时间：

2021-11-18