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THE RELATIONSHIP BETWEEN THE THERMODYNAMIC PARAMETERS OF THE MELTING PROCESS AND THE STRUCTURE OF NATIVE STARCH GRAINS OF DIFFERENT PEA VARIETIES
THE RELATIONSHIP BETWEEN THE THERMODYNAMIC PARAMETERS OF THE MELTING PROCESS AND THE STRUCTURE OF NATIVE STARCH GRAINS OF DIFFERENT PEA VARIETIES
1997
V. P. Yur'yev
A N Danilenko
I. Y. Nemirovskaya
Keywords:
Chemistry
Starch
Botany
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