Search Results - Anstaett, F.R

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    Effect if pressure, moisture, and cooking time on susceptibility of corn or sorghum grain starch to enzymatic attack

    Effect if pressure, moisture, and cooking time on susceptibility of corn or sorghum grain starch to enzymatic attack by Liang, Y.T, Morrill, J.L, Anstaett, F.R, Dayton, A.D, Pfost, H.B

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    Effect of Pressure, Moisture, and Cooking Time on Susceptibility of Corn or Sorghum Grain Starch to Enzymatic Attack1

    Effect of Pressure, Moisture, and Cooking Time on Susceptibility of Corn or Sorghum Grain Starch to Enzymatic Attack1 by Liang, Y.T., Morrill, J.L., Anstaett, F.R., Dayton, A.D., Pfost, H.B.

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