Effects of fractionation and heat-moisture treatment on structural changes and digestibility of debranched waxy maize starch
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ID: 85355
2020
| Reference Key |
chang2020effectsfood
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|---|---|
| Authors | Chang, R. |
| Journal | food hydrocolloids |
| Year | 2020 |
| DOI | 10.1016/j.foodhyd.2019.105488 |
| URL | |
| Keywords | Keywords not found |
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