Annealing improves paste viscosity and stability of starch

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Title
Annealing improves paste viscosity and stability of starch
Authors
Keywords
Annealing, Starch, Structure, Amorphous region, Paste viscosity
Journal
FOOD HYDROCOLLOIDS
Volume 62, Issue -, Pages 203-211
Publisher
Elsevier BV
Online
2016-08-04
DOI
10.1016/j.foodhyd.2016.08.006

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