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Effect of processing on formation of resistant starch in Bakery products.

Kale, C

Effect of processing on formation of resistant starch in Bakery products. Effect of processing on formation of resistant starch in Bakery products. Kale, C; Kadam, P.M [Gd.] - MPKV, Rahuri MPKV, Rahuri 1999 - 52pp

Subjects--Topical Terms:
Food Science and Technology

Dewey Class. No.: 664/KAL

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