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Publications by Megumi Miyazaki

Gelatinization Properties and Bread Quality of Flours Substituted With Hydroxypropylated, Acetylated and Phosphorylated Cross-Linked Tapioca Starches

Journal of Applied Glycoscience

English

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Impact of Acidification and Protein Fortification on Thermal Properties of Rice, Potato and Tapioca Starches and Rheological Behaviour of Their Gels

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