A new method for determining the relative crystallinity of chickpea starch by Fourier-transform infrared spectroscopy
Yongkang Sun(Nanjing Agricultural University), Xiaoxiong Zeng(Nanjing Agricultural University), Wei Wang(University at Albany, State University of New York), Xiaoqing Wang(Roche (China)), Ye Hong(Nanjing Agricultural University), Bing Hu(Dalian Minzu University), Yi Sun(Nanjing Agricultural University), Zhongwei Wu(Henan University of Technology)
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