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    Rheological and textural studies of fresh and freeze-thawed native sago starch-sugar gels. II. Comparisons with other starch sources and reheating effects

    Rheological and textural studies of fresh and freeze-thawed native sago starch-sugar gels. II. Comparisons with other starch sources and reheating effects by Teng, L. Y., Chin, Nyuk Ling, Yusof, Yus Aniza

    Published 2013
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