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Production of cross-linked resistant starch from tapioca starch and effect of reaction conditions on the functional properties, morphology, X‑ray pattern, FT-IR spectra and digestibility

Crossref DOI link: https://doi.org/10.1007/s11694-020-00764-y

Published Online: 2021-01-02

Published Print: 2021-04

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

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