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Keyphrases
Hypochlorite
100%
Structural Change
100%
Barley Starch
100%
Amylose
100%
Amylopectin
100%
Heat-induced
100%
Hydrolysis
66%
Microstructural Study
33%
Light Microscopy
33%
High-performance Liquid Chromatography
33%
Granules
33%
Phase Separation
33%
Acid Hydrolysis
33%
Post-column
33%
Gel Formation
33%
Oxidized Starch
33%
Hydrolyzed Starch
33%
Iodine Staining
33%
Limiting Viscosity
33%
Hydrolysis-oxidation
33%
Viscoelastic Methods
33%
INIS
molecular weight
100%
heat
100%
starch
100%
barley
100%
oxidation
75%
gels
75%
modifications
50%
dispersions
50%
hydrolysis
50%
values
25%
comparative evaluations
25%
dynamics
25%
heating
25%
residues
25%
microstructure
25%
viscosity
25%
microscopy
25%
high-performance liquid chromatography
25%
iodine
25%
acid hydrolysis
25%
Food Science
Starch
100%
Amylose
75%
Iodine
25%
High Performance Liquid Chromatography
25%
Chemical Engineering
Amylopectin
100%
Phase Separation
33%
High Performance Liquid Chromatography
33%
Material Science
Enzymatic Hydrolysis
100%
High Performance Liquid Chromatography
33%