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Variation in amylose content in three rice variants predominantly influences the properties of sushi rice.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 6, p. 4545, doi. 10.1007/s11694-024-02513-x
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Recent advances in whey processing and valorisation: Technological and environmental perspectives.
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- International Journal of Dairy Technology, 2023, v. 76, n. 2, p. 291, doi. 10.1111/1471-0307.12935
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- Article