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      Study of xanthan gum/waxy corn starch interaction in solution by viscometry

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      Food Hydrocolloids
      Elsevier BV

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          Journal
          Food Hydrocolloids
          Food Hydrocolloids
          Elsevier BV
          0268005X
          July 2001
          July 2001
          : 15
          : 4-6
          : 575-581
          Article
          10.1016/S0268-005X(01)00065-0
          b72d3853-c1df-4c93-bbbb-27527da0d9af
          © 2001

          https://www.elsevier.com/tdm/userlicense/1.0/

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