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About this Agricultural and Biological Sciences article
Rheological Properties of Heated Cross‐linked Waxy Maize Starch Dispersions by Da Silva, Pedro M.S.; Oliveira, J. C.; Rao, M. A. is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Da Silva, Pedro M.S.; Oliveira, J. C.; Rao, M. A.
- Publisher
- Taylor and Francis Group; Informa UK (Taylor & Francis); Marcel Dekker Inc.; Informa UK Limited (ISSN 1094-2912)
- Published
- 1998
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)
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