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Effect of sucrose fatty acid esters with different hydrophilic-lipophilic balance values on pasting and rheological properties of waxy rice flour

Food science and biotechnology, v.25 no.3, 2016년, pp.721 - 727  

Fang, Sheng ,  Zuo, Xiao-Bo ,  Xu, Hua-Neng ,  Meng, Yue-Cheng ,  Liu, Yan-Mei

초록이 없습니다.

참고문헌 (32)

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