Fang, Fang <br/><br/>
Stored Gelatinized Waxy Potato Starch Forms a Strong Retrograded Gel at Low pH with the Formation of Intermolecular Double Helices.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Apr 2020 
 - 4036-4041 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/acs.jafc.9b08268  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Calorimetry, Differential Scanning<br/>Carbohydrate Conformation<br/>Gels--chemistry<br/>Hydrogen-Ion Concentration<br/>Solanum tuberosum--chemistry<br/>Starch--chemistry<br/>Temperature