Shape-Memory effects in amorphous Potato starch: influence of local orders and paracrystallinity - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
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hal-03356070 , version 1 (27-09-2021)

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  • HAL Id : hal-03356070 , version 1

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Chloé Chevigny, Loïc Foucat, Agnès Rolland-Sabaté, Alain Buléon, Denis Lourdin. Shape-Memory effects in amorphous Potato starch: influence of local orders and paracrystallinity. Starch Convention, Apr 2017, Detmold, Germany. ⟨hal-03356070⟩

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