Pasting properties of blends of potato, rice and maize starches - ScienceDirect
Por um escritor misterioso
Descrição
Molecular rearrangement of waxy and normal maize starch
Rheological thixotropy and pasting properties of food thickening
Pasting properties of blends of potato, rice and maize starches
Polymers, Free Full-Text
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Tadesse Fikre Teferra (PhD)
Pasting properties of blends of potato, rice and maize starches
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Effect of Partial Substitution of Wheat Flour With Riceberry Flour
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