Induction of Maize Starch Gelatinization and Dissolution at Low

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Last updated 18 junho 2024
Induction of Maize Starch Gelatinization and Dissolution at Low
Induction of Maize Starch Gelatinization and Dissolution at Low
Starch Gelatinization, Baking Processes
Induction of Maize Starch Gelatinization and Dissolution at Low
An Authoritative and Comprehensive Guide to the Processing and Manufacture of Maize Products
Induction of Maize Starch Gelatinization and Dissolution at Low
The role of urea on the dissolution of starch in NaOH–urea aqueous solutions - Soft Matter (RSC Publishing) DOI:10.1039/D2SM01659A
Induction of Maize Starch Gelatinization and Dissolution at Low
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Induction of Maize Starch Gelatinization and Dissolution at Low
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Induction of Maize Starch Gelatinization and Dissolution at Low
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Induction of Maize Starch Gelatinization and Dissolution at Low
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Induction of Maize Starch Gelatinization and Dissolution at Low
Effect of protein–starch interactions on starch retrogradation and implications for food product quality - Scott - 2023 - Comprehensive Reviews in Food Science and Food Safety - Wiley Online Library
Induction of Maize Starch Gelatinization and Dissolution at Low
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