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Physicochemical properties of enzyme-treated waxy rice flour and expansion properties of Gangjung (a traditional Korean oil-puffed rice snack)

Crossref DOI link: https://doi.org/10.1007/s10068-016-0212-6

Published Online: 2016-10-31

Published Print: 2016-10

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

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