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Kurakake, M., Akiyama, Y., Hagiwara, H. and Komaki, T. (2009) Effects of Cross-Linking and Low Molecular Amylose on Pasting Characteristics of Waxy Corn Starch. Food Chemistry, 116, 66-70.
https://doi.org/10.1016/j.foodchem.2009.02.006

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