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Effects of Salt, Sugar and Vinegar on Melting of the Amylose-Lipid Complex in Rice Starch
Effects of Salt, Sugar and Vinegar on Melting of the Amylose-Lipid Complex in Rice Starch
2002
Yoshiko Hibi
Keywords:
Differential scanning calorimetry
Biochemistry
Amylose
Starch
Sugar
Chemistry
Food science
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