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Evaluation of the Degree of Starch Gelatinization by a New Enzymatic Method
Romina D. Di Paola, Ramon Asis, Mario A. J. AldaoVolume:
55
Year:
2003
Language:
english
Pages:
7
DOI:
10.1002/star.200300167
File:
PDF, 139 KB
english, 2003