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Effects of “starch:water” ratio on gelatinization of pinhão starch from nine germplasm collections, measured by Differential Scanning Calorimetry
Development and incorporation of nanoemulsions in food
,
Antonio de Jesus Cenobio-Galindo
,
Rafael G. Campos-Montiel
,
Rubén Jiménez-Alvarado
,
Isaac Almaraz-Buendía
,
Gabriela Medina-Pérez
Fabián Fernández-Luqueño
Abstract
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