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High-amylose starch as a new ingredient to balance nutrition and texture of food

Author:

Yuyue Zhong,Heyuan Zhu,Wenxin Liang,Xu Li,Linsan Liu,Xudong Zhang,Huifen Yue,Jiquan Xue,Xingxun Liu,Dongwei Guo

Publication:

Journal of Cereal Science

Publisher:

Elsevier

Date:

May 2018

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