Supramolecular effects in hydrated meal

Features of the behavior of supramolecular structures were studied for hydrated oatmeal and wheat meal before and after gelatinization.

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Bibliographic Details
Date:	2008
Main Authors:	Zarko, V. I., Polischuk, G. E., Rybak, O. N., Goncharuk, E. V., Mikhaylik, V. A., Gritsenko, V. F., Gun'ko, V. M.
Format:	Article
Language:	Russian
Published:	Chuiko Institute of Surface Chemistry National Academy of Sciences of Ukraine 2008
Online Access:	https://surfacezbir.com.ua/index.php/surface/article/view/305
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Journal Title:	Surface
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Surface