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- Gelatinization of Wheat Starch As Modified by Xanthan Gum, Guar Gum, and Cellulose Gum
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- Effects of Amylose and Amylopectin on the Functional Properties of Starch Jen-Fang Chen Iowa State University
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- Starch in Food: What Makes Rice Sticky, Why Does Bread Stale, and Eat Your Beans!
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- Effect of Hydrocolloid Gums on the Pasting, Thermal, Rheological and Textural Properties of Chickpea Starch
- Enzymatic Degradation of Cross-Linked Excipient Matrix of Co-Processed Xanthan Gum-Amylose and Dissolution Profile of Diclofenac Sodium Tablet
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- One Hundred Years of Commercial Food Carbohydrates in the United States
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- Dietary Fibers, Starch Fractions and Nutritional Composition of Finger Millet Varieties Cultivated in Sri Lanka
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- Influence of Trehalose, Glucose, Fructose, and Sucrose on Gelatinisation and Retrogradation of Corn and Tapioca Starches
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- Evaluation of Postprandial Glycemic Response and Physical Properties of High-Amylose Rice “Koshinokaori”
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