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Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization

✍ Scribed by Juan I. Morán; Viviana P. Cyras; Silvana L. Giudicessi; Rosa Erra-Balsells; Analía Vázquez


Publisher
John Wiley and Sons
Year
2011
Tongue
English
Weight
358 KB
Volume
120
Category
Article
ISSN
0021-8995

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