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EFFECT OF CROSS-LINKED WHEAT STARCH ON ACRYLAMIDE AND PHYSICAL PROPERTIES OF SANGAK BREAD
EFFECT OF CROSS-LINKED WHEAT STARCH ON ACRYLAMIDE AND PHYSICAL PROPERTIES OF SANGAK BREAD
2018
M. Abedi
J. Keramat
M Hojjatoleslamy
Keywords:
Acrylamide
Starch
Biochemistry
Chemistry
wheat starch
Food science
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