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Yadav, K., Yadav, B.S., Yadav, R.B. and Dangi, N. (2018) Physicochemical, Pasty and Rheological Properties of Colocasia Starch Influenced by the Addition of Guar Gum and Xanthan Gum. Journal of Food Measurement and Characterization, 12, 2666-2676.
https://doi.org/10.1007/s11694-018-9884-3

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