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The starch gelatinization in potatoes during cooking in relation to the modelling of texture kinetics

✍ Scribed by Bert E. Verlinden; Bart M. Nicolaï; Josse De Baerdemaeker

Book ID: 107933709
Publisher: Elsevier Science
Year: 1995
Tongue: English
Weight: 676 KB
Volume: 24
Category: Article
ISSN: 0260-8774
DOI: 10.1016/0260-8774(94)p2641-h

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