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Potato starch dispersions. Structure and rheology /

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Bibliographic Details
Main Author:	Svegmark, Karin
Format:	Book
Language:	English
Published:	Göteborg : Chalmers Tekniska Högskola, 1992
Edition:	1st ed.
Subjects:	amylóza > amylopektín > zahrievanie > štrukturálna zmena > gelovatenie > extrakcia
ISBN:	9170327289
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