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Structure and thermodynamic melting parameters of wheat starches with different amylose content

✍ Scribed by I. Bocharnikova; L. A. Wasserman; A. V. Krivandin; J. Fornal; W. Baszczak; V. Ya. Chernykh; A. Schiraldi; V. P. Yuryev

No coin nor oath required. For personal study only.

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