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A comparative study of mango seed kernel starches and other commercial starches: the contribution of chemical fine structure to granule crystallinity, gelatinization, retrogradation, and pasting properties

Crossref DOI link: https://doi.org/10.1007/s11694-018-9861-x

Published Online: 2018-06-15

Published Print: 2018-12

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

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