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November 18, 2009Journal of Food Science

Crystallization of High‐Amylose Starch by the Addition of Plasticizers at Low and Intermediate Concentrations

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YZYachuan ZhangBeijing Institute of TechnologyJHJung H. HanPurdue University West Lafayette

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Zhang et al. (2009) studied this question.

synapsesocial.com/papers/6a9a3abec83637f7e8fb5428https://doi.org/10.1111/j.1750-3841.2009.01404.x
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