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Tepary Bean Starch. Part II. Rheological Properties and Suitability for Use in Foods
I. R. Abbas, Dr. J. C. Scheerens, Prof. Dr. A. M. Tinsley, Prof. Dr. J. W. BerryVolume:
38
Year:
1986
Language:
english
Pages:
4
DOI:
10.1002/star.19860381007
File:
PDF, 787 KB
english, 1986