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In situ SAXS under shear unveils the gelation of aqueous starch suspensions and the impact of added amylose-lipid complexes
Putseys, Joke; Gommes, Cédric; Van Puyvelde, P. et al.
2011In Carbohydrate Polymers, 84, p. 1141-1150

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2011_Carbohydrate_polymers_Starch_lipid_complexes.pdf

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