Effect of starch gelatinization and vacuum frying conditions on structure development and associated quality attributes of cassava-gluten based snack

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Effect of starch gelatinization and vacuum frying conditions on structure development and associated quality attributes of cassava-gluten based snack.pdf(128.95 KB)
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2015
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https://doi.org/10.1016/j.foostr.2014.12.001
 https://repositorio.uc.cl/handle/11534/39851
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