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A systematic comparative study on morphological, crystallinity, pasting, thermal and functional characteristics of

Xiaoxuan Wang1, Chagam Koteswara Reddy2, Baojun Xu1

  • 1Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519085, China.

Food Chemistry
|April 23, 2018
PubMed

Keywords:
CrystallinityFunctional propertiesMorphologyStarch granuleThermal properties

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