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The Effect of Barley β-Glucan Fiber Fractions on Starch Gelatinization and Pasting Characteristics

✍ Scribed by L. J. Symons; C. S. Brennan

Book ID: 108825490
Publisher: Institute of Food Technologists
Year: 2004
Tongue: English
Weight: 183 KB
Volume: 69
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2004.tb06325.x

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