Krupska, Aldona <br/><br/>
Influence of heating time and pressure treatment of potato starch on the generation of radicals: EPR studies.  [electronic resource] 

 -  Carbohydrate polymers  Jun 2012 
 - 54-60 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1879-1344 
<br/><br/><label>Standard No.: </label>10.1016/j.carbpol.2012.02.037  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Electron Spin Resonance Spectroscopy<br/>Free Radicals--chemistry<br/>Hot Temperature<br/>Pressure<br/>Solanum tuberosum<br/>Starch--chemistry<br/>Time Factors