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Effects of molecular size and structure of amylopectin on the retrogradation thermal properties of waxy rice and waxy cornstarches

✍ Scribed by Yung-Ho Chang; Jheng-Hua Lin

Book ID: 113627442
Publisher: Elsevier Science
Year: 2007
Tongue: English
Weight: 234 KB
Volume: 21
Category: Article
ISSN: 0268-005X
DOI: 10.1016/j.foodhyd.2006.07.008

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