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Studies on the morphological, crystalline, thermal properties of an under utilized starch from yam Dioscoreae zingiberensis C. H. Wright†

  1. Qiong Zhou1,
  2. Wenjuan Shi2,
  3. Xiangyan Meng2,
  4. Ya Liu3,*

Article first published online: 1 NOV 2012

DOI: 10.1002/star.201200058

Issue

Starch ‐ Stärke

Starch - Stärke

Volume 65, Issue 1-2, pages 123–133, January 2013

Additional Information

How to Cite

Zhou, Q., Shi, W., Meng, X. and Liu, Y. (2013), Studies on the morphological, crystalline, thermal properties of an under utilized starch from yam Dioscoreae zingiberensis C. H. Wright. Starch/Stärke, 65: 123–133. doi: 10.1002/star.201200058

Author Information

  1. 1

    Department of Chemistry, Ankang University, Shanxi, P. R. China

  2. 2

    Department of Food Science, Southwest University, Chongqing, P. R. China

  3. 3

    Department of Food Science, Shihezhi University, Shihezi, P. R. China

*College of Food Science, Southwest University, Chongqing, P. R. China Fax: +86-993 2058093

  1. †

    Color online: See the article online to view Figs. 2 and 4 in color.

Publication History

  1. Issue published online: 3 JAN 2013
  2. Article first published online: 1 NOV 2012
  3. Manuscript Accepted: 20 JUN 2012
  4. Manuscript Revised: 18 JUN 2012
  5. Manuscript Received: 24 MAR 2012

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  • Ankang University

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