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Effect of type and amount of modified corn starches on qualitative properties of low-protein biscuits for

Alireza Azaripour1, Hajar Abbasi1

  • 1Department of Food Science and Technology Faculty of Agriculture Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran.

Food Science & Nutrition
|January 30, 2020
PubMed

Keywords:
biscuitsmodified corn starchphenylketonuriaphysicochemical properties

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