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Rheological Properties of Cross-Linked E 1422 Starches in High Concentration Sugars Systems
Rheological Properties of Cross-Linked E 1422 Starches in High Concentration Sugars Systems
2014
Joanna Le Thanh-Blicharz
A Walkowski
Ewa Voelkel
Anna Bryła
Jacek Lewandowicz
Keywords:
Rheology
Organic chemistry
Food science
Chemistry
food products
high concentration
food research
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