Pasting properties of blends of potato, rice and maize starches - ScienceDirect
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Preparation of Slowly Digested Corn Starch Using Branching Enzyme
Rheological thixotropy and pasting properties of food thickening
PDF) Thermal and pasting properties and digestibility of blends of
An insight into the pasting properties and gel strength of
Starch-Based Adhesives for Wood/Wood Composite Bonding: Review
Pasting properties of blends of potato, rice and maize starches
Textural and physical properties of retort processed rice noodles
Preparation of Slowly Digested Corn Starch Using Branching Enzyme
Mechanochemical Transformations of Biomass into Functional
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por adulto (o preço varia de acordo com o tamanho do grupo)
