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Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2a. Functions of guar gums with different molecular weights on the gelatinization behavior of corn starch

✍ Scribed by Takahiro Funami; Yohei Kataoka; Toshio Omoto; Yasunori Goto; Iwao Asai; Katsuyoshi Nishinari

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