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A comparison of the effects of heat moisture treatment (HMT) on rheological properties and amylopectin structure in sago (Metroxylon sago) and arenga (Arenga pinnata) starches

Crossref DOI link: https://doi.org/10.1007/s13197-017-2787-1

Published Online: 2017-09-13

Published Print: 2017-10

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

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