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Elsevier, LWT - Food Science and Technology, 5(44), p. 1321-1327, 2011
DOI: 10.1016/j.lwt.2010.12.016
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Properties of retrograded and acetylated starch preparations Part 2. Dynamics of saccharification with amyloglucosidase and rheological properties of resulting pastes and gels
This paper is made freely available by the publisher.
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