Your search returned 2 results.

1.
Starch in processed potatoes - Influences of tuber structure, thermal treatments and amylose/amylopectin ratio

by Karlsson, Malin.

Language: English Publication details: Lund Lund University 2005Availability: Items available for reference: Not for loan (Referens)Call number: 635.21 (1). :

2.
Potato starch dispersion: Structure and rheology

by Svegmark, Karin.

Language: English Publication details: Göteborg Chalmers University of Technology 1992Availability: Items available for reference: Not for loan (Referens)Call number: 635.21 (1). :

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