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