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The Application of Different Physical Approaches for The Description of Structural Features in Wheat and Rye Starches. A DSC Study.
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- Starch / Staerke, 2001, v. 53, n. 12, p. 629, doi. 10.1002/1521-379X(200112)53:12<629::AID-STAR629>3.0.CO;2-6
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The Influence of Heating Rate and Annealing on the Melting Thermodynamic Parameters of some Cereal Starches in Excess Water.
- Published in:
- Starch / Staerke, 1999, v. 51, n. 11/12, p. 422, doi. 10.1002/(SICI)1521-379X(199912)51:11/12<422::AID-STAR422>3.0.CO;2-S
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