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Dries, D. et al. (n.d.). V-type crystal formation in starch by aqueous ethanol treatment: The effect of amylose degree of polymerization. Food hydrocolloids. pp. 649-661. [Online].
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Dries, D. et al. (n.d.). V-type crystal formation in starch by aqueous ethanol treatment: The effect of amylose degree of polymerization. Food hydrocolloids. pp. 649-661. [Online].