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RHEOLOGICAL PROPERTIES AND GEL TEXTURE OF STARCHES FROM DIFFERENT CHICKPEA (CICER ARIETINUM L.) CULT
【机 构】
:
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, CHINA
【出 处】
:
第十四届世界食品科技大会
【发表日期】
:
2008年1期
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