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The synergistic effects of amylose and phosphorus on rheological, thermal and nutritional properties of potato starch and gel

✍ Scribed by Zhan-Hui Lu; Elizabeth Donner; Rickey Y. Yada; Qiang Liu

Book ID
113625956
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
379 KB
Volume
133
Category
Article
ISSN
0308-8146

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