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Effects of maltotriose syrup, water content, and pH on the retrogradation of cooked rice in chilled storage.
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- Journal of Food Measurement & Characterization, 2022, v. 16, n. 4, p. 2510, doi. 10.1007/s11694-022-01348-8
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A novel dextrin produced by the enzymatic reaction of 6-α-glucosyltransferase. Ⅱ. Practical advantages of the novel dextrin as a food modifier.
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- Bioscience, Biotechnology & Biochemistry, 2021, v. 85, n. 7, p. 1746, doi. 10.1093/bbb/zbab076
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- Article