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Molecular and architectural basis for gelatinisation properties of potato starch

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1. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.289503

Identifer	oai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:289503
Date	January 2003
Creators	Yusuph, Mahyinur
Publisher	Glasgow Caledonian University
Source Sets	Ethos UK
Detected Language	English
Type	Electronic Thesis or Dissertation