Exploring characteristics of waxy wheat starches cross-linked at low levels: Insights from pasting, rheological, and textural properties
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Published:2024-10
Issue:
Volume:61
Page:104672
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ISSN:2212-4292
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Container-title:Food Bioscience
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language:en
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Short-container-title:Food Bioscience
Author:
Gu Zhonghua,
Sha Xianying,
Wang Xinwei,
Zhao Renyong,
Khashaba Reham,
Jane Jay-lin,
Jiang HongxinORCID
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