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A fourier-transform infrared study of the gelation and retrogradation of waxy-maize starch

✍ Scribed by Reginald H. Wilson; Monica T. Kalichevsky; Stephen G. Ring; Peter S. Belton

Publisher: Elsevier Science
Year: 1987
Tongue: English
Weight: 250 KB
Volume: 166
Category: Article
ISSN: 0008-6215
DOI: 10.1016/0008-6215(87)80053-8

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