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Effects of pregelatinized waxy maize starch on the physicochemical properties and stability of model low-fat oil-in-water food emulsions

✍ Scribed by Bortnowska, Grażyna; Balejko, Jerzy; Tokarczyk, Grzegorz; Romanowska-Osuch, Agnieszka; Krzemińska, Natalia

No coin nor oath required. For personal study only.

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