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Influence of milk on the rheological behaviour of cross-linked waxy maize and tapioca starch dispersions

✍ Scribed by A. Tárrega; J.F. Vélez-Ruiz; E. Costell

Book ID: 116487998
Publisher: Elsevier Science
Year: 2005
Tongue: English
Weight: 219 KB
Volume: 38
Category: Article
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2005.03.002

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