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      Bread Staling: Molecular Basis and Control

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      Comprehensive Reviews in Food Science and Food Safety

      Wiley-Blackwell

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          Most cited references 95

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          Dynamic Mechanical Analysis

           Kevin Menard (1999)
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            A revisit to the three-dimensional structure of B-type starch

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              The gelation and crystallisation of amylopectin

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                Author and article information

                Journal
                Comprehensive Reviews in Food Science and Food Safety
                Comp Rev Food Sci Food Safety
                Wiley-Blackwell
                1541-4337
                1541-4337
                January 2003
                January 2003
                : 2
                : 1
                : 1-21
                Article
                10.1111/j.1541-4337.2003.tb00011.x
                02983816-4f9c-4501-96ef-6e4036722f7d
                © 2003

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