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Influence of the extrusion process on the technological properties of hydroxypropylated cross-linked cassava starch
Jaekel, Leandra Zafalon, Schmiele, Marcio, da Silva Rodrigues, Rosane, Chang, Yoon KilVolume:
52
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-015-1804-5
Date:
November, 2015
File:
PDF, 507 KB
english, 2015