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A Simple and Effective Method for Observing Starch in Whole Plant Cells and in Raw and Processed Food Ingredients (2020)

First Author: Parker M

Attributed to: Developing ingredient-product compatibility to enable the design and commercialisation of healthier staple-food products funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1002/star.202000056

Publication URI: http://dx.doi.org/10.1002/star.202000056

Type: Journal Article/Review

Parent Publication: Starch - Stärke

Issue: 3-4