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Effects of “starch:water” ratio on gelatinization of pinhão starch from nine germplasm collections, measured by Differential Scanning Calorimetry
Non-fermented synbiotic drink based on lactic cheese whey which incorporates Lactobacillus rhamnosus GG and Lactobacillus paracasei
,
Sima Taheri
,
Morteza Khomeiri
,
Mehran Aalami
Ali Moayedi
Abstract
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