Physico–chemical, thermal and pasting properties of fractions obtained during three successive reduction milling of different corn types
- 1 March 2009
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 113 (1) , 71-77
- https://doi.org/10.1016/j.foodchem.2008.07.023
Abstract
No abstract availableKeywords
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