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Integrated development of Amaranthus as a high-value commercial grain
British Library Conference Proceedings | 2005| -
Gelatinization, Pasting, and Gelling Properties of Sweetpotato and Wheat Starch Blends
British Library Online Contents | 2011| -
Effect of hydroxypropyl b-cyclodextrin on physical properties and transition parameters of amylose-lipid complexes of native and acetylated starches
British Library Online Contents | 2008| -
Gelatinizing, Pasting, and Gelling Properties of Potato and Amaranth Starch Mixtures
British Library Online Contents | 2007| -
Functional Properties of Hydroxypropylated, Cross-Linked, and Hydroxypropylated Cross-Linked Tuber and Root Starches
British Library Online Contents | 2007| -
Influence of unmodified and modified cycloheptaamylose (b-cyclodextrin) on transition parameters of amylose-lipid complex and functional properties of starch
British Library Online Contents | 2007| -
Influence of prior acid treatment on acetylation of wheat, potato and maize starches
British Library Online Contents | 2007| -
Manipulating Starch Quality for Asian Food Applications: Genetic, Physical and Chemical Approaches
British Library Conference Proceedings | 1998| -
An Automated System for the Continuous Measurement of Time-Dependent Changes in Noodle Color
Online Contents | 1997| -
International Symposium and Exhibition on New Approaches in the Production of Food Stuffs and Intermediate Products from Cereal Grains and Oil Seeds
British Library Online Contents | 1995| -
Utilization of konjac glucomannan as a fat replacer in low-fat and skimmed yogurt
British Library Online Contents | 2016|
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