Effects of fractionation and heat-moisture treatment on structural changes and digestibility of debranched waxy maize starch

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ID: 85355
2020
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chang2020effectsfood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Chang, R.
Journal food hydrocolloids
Year 2020
DOI
10.1016/j.foodhyd.2019.105488
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