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[Influence of amylose in starch on the congealing and aging behaviour in brocken-down watery solutions]
[Influence of amylose in starch on the congealing and aging behaviour in brocken-down watery solutions]
1997
T Aberle
W. Burchard
Keywords:
Biochemistry
Amylopectin
Amylose
Starch
Potato starch
Chemistry
Food science
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