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2012•Carbohydrate PolymersRequires access

Effect of waxy rice flour and cassava starch on freeze–thaw stability of rice starch gels

Sanguansri Charoenrein, Nutsuda Preechathammawong

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Key concepts: Syneresis, Starch, Retrogradation (starch), Food science, Chemistry, Agronomy, Amylose, Biology

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Effect of waxy rice flour and cassava starch on freeze–thaw stability of rice starch gels — Research Paper | ScholarLens