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Qiang Su
Qiang Su
Shanghai Institute of Technology
Food science
Rheology
Amylose
Potato starch
Chemistry
1
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29
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Ghost Structures, Pasting, Rheological and Textural Properties between Mesona Blumes Gum and Various Starches
2014
Journal of Food Quality
Tao Feng
Qiang Su
Haining Zhuang
Ran Ye
Zhengbiao Gu
Zhengyu Jin
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Citations (29)
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