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Effect of a-Amylases from Different Sources on the Retrogradation and Recrystallization of Concentrated Wheat Starch Gels: Relationship to Bread Staling



Effect of a-Amylases from Different Sources on the Retrogradation and Recrystallization of Concentrated Wheat Starch Gels: Relationship to Bread Staling



Journal of Agricultural and Food Chemistry 52(19): 78-86




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Accession: 017870451

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Related references

Effect of alpha-amylases from different sources on the retrogradation and recrystallization of concentrated wheat starch gels: relationship to bread staling. Journal of Agricultural and Food Chemistry 52(19): 5978-5986, 2004

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