Vermeylen, Rudi <br/><br/>
Structural transformations during gelatinization of starches in limited water: combined wide- and small-angle X-ray scattering study.  [electronic resource] 

 -  Biomacromolecules  Apr 2006 
 - 1231-8 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1525-7797 
<br/><br/><label>Standard No.: </label>10.1021/bm050651t  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Chemical Phenomena<br/>Chemistry, Physical<br/>Crystallization<br/>Gels--chemistry<br/>Scattering, Radiation<br/>Sensitivity and Specificity<br/>Starch--chemistry<br/>Surface Properties<br/>Temperature<br/>Water--chemistry<br/>X-Ray Diffraction