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    Three-dimensional Middle Infrared Spectroscopy Study on Crystalline and Amorphous Structures and Thermostability of Corn, Wheat, and Pea Starch

    Three-dimensional Middle Infrared Spectroscopy Study on Crystalline and Amorphous Structures and Thermostability of Corn, Wheat, and Pea Starch by KONG Xiao-mei, DU Lin-nan, JIANG Meng-wei, CHAI Jia-xin, CHANG Mei-ling, ZHANG Yong, CHANG Ming, XU Yuan-yuan

    Published 2025-01-01
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