Evaluation of the Degree of Starch Gelatinization by a New Enzymatic Method

Bibliographic Details
Main Authors:	Paola, Romina D. Di (Author), Asis, Ramon (Author), Aldao, Mario A. J. (Author)
Format:	Article
Language:	English Slovak
Online Access:	http://www.viks.sk/chk/star_9_03_403_409.doc

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