Starch Retrogradation in Cassava Flour From Cooked Parenchyma.

Autor: Rodríguez-Sandoval, Eduardo, Fernández-Quintero, Alejandro, Cuvelier, Gerard, Relkin, Perla, Bello-Pérez, Luis Arturo
Zdroj: Starch / Staerke; Mar2008, Vol. 60 Issue 3/4, p174-180, 7p
Databáze: Complementary Index
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