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Tester, R.F. and Morrison, W.R. (1990) Swelling and Gelatinization of Cereal Starches. I. Effects of Amylopectin, Amylose, and Lipids. Cereal Chemistry, 67, 551-557.
http://www.aaccnet.org/publications/cc/backissues/1990/Documents/67_551.pdf

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