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- 2006
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Mark
Influence of jet-cooking temperature and ionic strength on size and structure of cationic potato amylopectin starch as measured by asymmetrical flow field-flow fractionation multi-angle light scattering
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- Contribution to journal › Article
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Mark
Homogenization-induced degradation of hydrophobically modified starch determined by asymmetrical flow field-flow fractionation and multi-angle light scattering
(
- Contribution to journal › Article