منابع مشابه
Ressources Du Laboratoire De Chimie Physique Industrielle
1. *Zeng, M., et al., Sources of variation for starch gelatinization, pasting and gelation properties in wheat. Cereal Chemistry, 1997. 74(1): p. 63-71. 2. *Zeleznak, K.J. and R.C. Hoseney, The role of water in the retrogradation of wheat starch gels and bread crumb. Cereal Chemistry, 1986. 63(5): p. 407-411. 3. Zeleznak K.J. and H. R.C., The glass transition in starch. Cereal Chemistry, 1987. ...
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ژورنال
عنوان ژورنال: Occupational and Environmental Medicine
سال: 1976
ISSN: 1351-0711
DOI: 10.1136/oem.33.3.199