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EFFECT OF THE DEGREE OF HYDROLYSIS OF ACID-MODIFIED JOB'S TEARS STARCH ON PHYSICOCHEMICAL CHARA
【机 构】
:
Department of Food and Nutrition, Hanyang University, Seoul 133-791, KOREA
【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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