Physicochemical Properties of Cross-linked and Partially Enzymatically Hydrolyzed (CLE) Waxy Rice Starch
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Yu, Chul
(Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University)
Kim, Sung-Woo (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) Kim, Chong-Tai (Korea Food Research Institute) Choi, Sung-Won (Department of Food and Culinary Arts, Osan College) Kim, Byung-Yong (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) Baik, Moo-Yeol (Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University) |
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