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注意：仅列出部分参考文献，下载原文获取全部文献信息。Production, structure, physicochemical and functional properties of maize, cassava, wheat, potato and rice starches
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Pasting and swelling properties of wheat flour and starch in relation to amylose content
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Lipid fatty acid composition of potato plants transformed with the Δ12-desaturase gene from cyanobacterium
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Morphological, thermal and rheological properties of starches from different botanical sources
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Chemistry of the genus Plectranthus
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