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Characteristics of normal and waxy corn: physicochemical, protein secondary structure, dough rheology and chapatti making properties

Crossref DOI link: https://doi.org/10.1007/s13197-017-2775-5

Published Online: 2017-08-28

Published Print: 2017-09

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

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