Effects of trehalose content and water activity on the fracture properties of deep-fried wheat flour particles and freeze-dried porous waxy corn starch solids
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2013 ◽
Vol 61
(2)
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pp. 379-386
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2019 ◽
Vol 51
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pp. 350-358
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2000 ◽
Vol 48
(10)
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pp. 4469-4476
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2003 ◽
Vol 59
(2-3)
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pp. 209-219
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