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Nutritional characterisation of foods : science-based approach to nutrient profiling
Catalogue agriculture | 2007| -
Starch content and .alpha.-amylolysis rate in precooked legume flours
American Chemical Society | 1990| -
Resistant starch formation during baking -effect of baking time and temperature and variations in the recipe
National licenceSpringer Verlag | 1985| -
Analytical and nutritional implications of limited enzymic availability of starch in cooked red kidney beans
American Chemical Society | 1990| -
Impacts of Inherited Morphology and Offshore Suspended-Sediment Load in an Amazon Estuary
Springer Verlag | 2023|
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