http://rdf.ncbi.nlm.nih.gov/pubchem/reference/21704486

Outgoing Links

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contentType Journal Article
issn 0308-8146
pageRange 130804-
publicationName Food Chemistry
startingPage 130804
bibliographicCitation Wang B, Dong Y, Fang Y, Gao W, Kang X, Liu P, Yan S, Cui B, Abd El-Aty AM. Effects of different moisture contents on the structure and properties of corn starch during extrusion. Food Chem. 2022 Jan 30;368():130804. doi: 10.1016/j.foodchem.2021.130804. PMID: 34404001.
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date 2022-01-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
identifier https://pubmed.ncbi.nlm.nih.gov/34404001
https://doi.org/10.1016/j.foodchem.2021.130804
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language English
source https://pubmed.ncbi.nlm.nih.gov/
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title Effects of different moisture contents on the structure and properties of corn starch during extrusion
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Total number of triples: 30.