A Study of the Kinetics of Retrogradation in a Starch‐based Dough made from Dehydrated Yam (Dioscorea rotundata L. Poir)
- 1 January 1973
- journal article
- Published by Wiley in Starch ‐ Stärke
- Vol. 25 (8) , 276-280
- https://doi.org/10.1002/star.19730250807
Abstract
No abstract availableKeywords
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