아밀로스 함량이 다른 쌀 전분으로 산 가수분해 처리된 입자의 형태적 ...
http://210.101.116.16/xml/8028/2390/25334033/25334033.html
Gelatinization temperature and temperature range increased with increasing hydrolysis duration. All starches showed A type crystallinity using an x-ray ...
https://pds.nasa.gov/data/go-j-nims-2-edr-v2.0/go_...
https://pds.nasa.gov/data/go-j-nims-2-edr-v2.0/go_1006/callisto/edr/10c001.edr
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