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Effect of high pressure on binding aroma compounds by maize starches with different amylose content
Wioletta Błaszczak, Tamara A. Misharina, Vladimir P. Yuryev, Józef FornalVolume:
40
Year:
2007
Language:
english
DOI:
10.1016/j.lwt.2006.11.002
File:
PDF, 201 KB
english, 2007