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Physicochemical properties of enzymatically prepared resist..:
Khan, Anum
;
Siddiqui, Samiya
;
Ur Rahman, Ubaid
...
International Journal of Food Properties. 23 (2020) 1 - p. 549-569 , 2020
Link:
https://doi.org/10.1080/10942912.2020.1742736
RT Journal T1
Physicochemical properties of enzymatically prepared resistant starch from maize flour and its use in cookies formulation
UL https://suche.suub.uni-bremen.de/peid=cr-10.1080_10942912.2020.1742736&Exemplar=1&LAN=DE A1 Khan, Anum A1 Siddiqui, Samiya A1 Ur Rahman, Ubaid A1 Ali, Huma A1 Saba, Marium A1 Andleeb Azhar, Farah A1 Maqsood Ur Rehman, Muhammad A1 Ali Shah, Aamer A1 Badshah, Malik A1 Hasan, Fariha A1 Khan, Samiullah PB Informa UK Limited YR 2020 SN 1094-2912 SN 1532-2386 JF International Journal of Food Properties VO 23 IS 1 SP 549 OP 569 LK http://dx.doi.org/https://doi.org/10.1080/10942912.2020.1742736 DO https://doi.org/10.1080/10942912.2020.1742736 SF ELIB - SuUB Bremen
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