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Effect of gelatinized-retrograded and extruded starches on characteristics of cookies, muffins and noodles

Crossref DOI link: https://doi.org/10.1007/s13197-016-2234-8

Published Online: 2016-05-12

Published Print: 2016-05

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

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