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Influence of Addition of Polyols and Food Emulsifiers on the Retrogradation Rate of Starch
Influence of Addition of Polyols and Food Emulsifiers on the Retrogradation Rate of Starch
1992
M. Muira
A. Nishimura
K. Katsuta
Keywords:
Creep
Chemistry
Viscoelasticity
Chromatography
Starch
Food science
Kinetics
Correction
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