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    Pasting profiles and gel properties of rice flour blended with native, cross-linked, and acetylated tapioca starch

    Pasting profiles and gel properties of rice flour blended with native, cross-linked, and acetylated tapioca starch by Wongkhueng Kanyapat, Thumthanaruk Benjawan, Wandee Yuree, Lamsal Buddhi, Rungsardthong Vilai

    Published 2025-01-01
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