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Physical properties of keropok (fried crisps) in relation to the amylopectin content of the starch flours

✍ Scribed by Suhaila Mohamed; Norakiah Abdullah; Mangayar Karasi Muthu

Publisher: John Wiley and Sons
Year: 1989
Tongue: English
Weight: 489 KB
Volume: 49
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740490312

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