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    Characterization of molecular properties of wheat starch from three different types of breads using asymmetric flow field-flow fractionation (AF4)

    Characterization of molecular properties of wheat starch from three different types of breads using asymmetric flow field-flow fractionation (AF4) by Fuentes, Catalina, Castañeda, Rossio, Rengel, Fanny, Peñarrieta, J. Mauricio, Nilsson, Lars

    Published in Food chemistry
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