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2. Oil-binding ability of heat-treated wheat starch;Seguchi;Cereal Chem.,1984
3. Effect of heat-treatment of wheat flour on pancake springiness;Seguchi;J. Food Sci.,1990
4. Contribution of wheat starch granule hydrophobicity to pancake texture;Seguchi;Cereal Food World,1993
5. Replacement of chlorine treatment for cake flour;Thomasson;Cereal Chem.,1995