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    Physicochemical and Morphological Characterization of Potato Starch Modified by Bacterial Amylases for Food Industry Applications

    Physicochemical and Morphological Characterization of Potato Starch Modified by Bacterial Amylases for Food Industry Applications by Adel Vafina, Victoria Proskurina, Vyacheslav Vorobiev, Vladimir G. Evtugin, Galina Egkova, Elena Nikitina

    Published 2018-01-01
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