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Freeze-thaw stability, glass transition, and retrogradation of high hydrostatic pressure-assisted hydroxypropylated corn starch

Crossref DOI link: https://doi.org/10.1007/s10068-015-0170-4

Published Online: 2015-08-31

Published Print: 2015-08

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

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