A Review on the Role of Vibrational Spectroscopy as An Analytical Method to Measure Starch Biochemical and Biophysical Properties in Cereals and Starchy Foods.

Cozzolino, D; Degner, S; Eglinton, J

Cozzolino, D; Degner, S; Eglinton, J.

Afiliação

Cozzolino D; School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1 Glen Osmond, SA, 5064, Australia. d.cozzolino@adelaide.edu.au.
Degner S; School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1 Glen Osmond, SA, 5064, Australia. sophia.degner@adelaide.edu.au.
Eglinton J; School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1 Glen Osmond, SA, 5064, Australia. jason.eglinton@adelaide.edu.au.

Foods ; 3(4): 605-621, 2014 Dec 01.

Article em En | MEDLINE | ID: mdl-28234340