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Article10.1016/j.foodchem.2015.07.056

Non-additive response of blends of rice and potato starch during heating at intermediate water contents: A differential scanning calorimetry and proton nuclear magnetic resonance study

Geertrui M. Bosmans,Bram Pareyt,Jan A. Delcour-2015-07-13-Food Chemistry
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Keywords

Differential scanning calorimetryChemistryProtonAmorphous solidStarchMaterials scienceAnalytical Chemistry (journal)Chromatography

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