Formation of type 4 resistant starch and maltodextrins from amylose and amylopectin upon dry heating: A model study
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| Description | scientific article published on 7 January 2016 |
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author: Maria Rosario M Domingues Manuel A. Coimbra Edgar S Lopes Ana S. P. Moreira Fernando Nunes |
| Publication date | January 7, 2016 |
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