31. The extent of maize starch crystal melting as a critical factor in the isolation of amylose via aqueous leaching. (December 2016) Authors: Doblado-Maldonado, Andrés F.; Gomand, Sara V.; Goderis, Bart; Delcour, Jan A. Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 36 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗