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      Properties of Water in Foods 

      Polysaccharide-Water Interactions — Thermal Behavior of Rice Starch

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      Springer Netherlands

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          STARCH GELATINIZATION PHENOMENA STUDIED BY DIFFERENTIAL SCANNING CALORIMETRY

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            Fine Structure of Starch and its Relationship to the Organization of Starch Granules

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              Thermal Properties of the Starch/Water System Part I. Measurement of Heat of Gelatinisation by Differential Scanning Calorimetry

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                Book Chapter
                1985
                : 211-227
                10.1007/978-94-009-5103-7_13
                41bda8da-8747-429a-b112-8a5d6ed86f8c
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