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2. Stabilization of paste viscosity of cassava starch by heat moisture treatment;Abraham;Starch/Stärke,1993
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4. Amylose-lipid complex formation during single-screw extrusion of various corn starches;Bhatnagar;Cereal Chemistry,1994
5. Extrusion processing conditions for amylose-lipid complexing;Bhatnagar;Cereal Chemistry,1994