Effect of popping water content and amylose/amylopectin ratio on the physical properties of expanded starch products with different shear histories - data
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https://rdmc.nottingham.ac.uk/handle/internal/9545
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资源简介：
Data collected for and presented in the research paper titled "Effect of popping water content and amylose/amylopectin ratio on the physical properties of expanded starch products with different shear histories".
提供机构：
The University of Nottingham
创建时间：
2022-07-05
