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Antistaling of rice starch in a gel model system and Korean rice cake: the role of wheat flour in retrogradation-retardation technology

Crossref DOI link: https://doi.org/10.1007/s10068-014-0105-5

Published Online: 2014-06-30

Published Print: 2014-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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