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Starch gelatinization as measured by rheological properties of the dough

โœ Scribed by Marek Sikora; Stanislaw Kowalski; Magdalena Krystyjan; Rafal Ziobro; Paulina Wrona; Duska Curic; Alain LeBail

Book ID
108171581
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
424 KB
Volume
96
Category
Article
ISSN
0260-8774

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