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Influence of pentosans on texture of starch gels during storage, and effects after enzyme treatment

✍ Scribed by Amparo Devesa; María Antonia Martínez-Anaya

Book ID: 105898572
Publisher: Springer
Year: 2003
Tongue: English
Weight: 250 KB
Volume: 216
Category: Article
ISSN: 0044-3026
DOI: 10.1007/s00217-003-0666-7

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