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1996
Mark A Comparative Study of Gelatinization of Cassava and Potato Starch in an Aqueous Lipid Phase (L2) Compared to Water
da Cruz Francisco, José ^LU ; Silverio, J. ; Eliasson, Ann-Charlotte ^LU and Larsson, K. (1996) In Food Hydrocolloids 10(3). p.317-322
- Contribution to journal › Article