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Morphological, pasting, and textural characterization of starches and their sub fractions of good and poor cookie making wheat varieties

Crossref DOI link: https://doi.org/10.1007/s13197-018-3544-9

Published Online: 2018-12-18

Published Print: 2019-02

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

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