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  Understanding the native and hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch system: A multivariate approach

Barua, S., Khuntia, A., Srivastav, P. P., & Vilgis, T. A. (2021). Understanding the native and hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch system: A multivariate approach. LWT - Food Science and Technology, 150: 111958. doi:10.1016/j.lwt.2021.111958.

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 Creators:
Barua, Sreejani1, 2, Author              
Khuntia, Anjali2, Author
Srivastav, Prem Prakash2, Author
Vilgis, Thomas A.1, Author              
Affiliations:
1Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society, ou_1800287              
2IIT Kharagpur, Dept Agr & Food Engn, Kharagpur, W Bengal, India, ou_persistent22              

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Language(s): eng - English
 Dates: 2021-10
 Publication Status: Published online
 Pages: -
 Publishing info: -
 Table of Contents: -
 Rev. Type: -
 Identifiers: DOI: 10.1016/j.lwt.2021.111958
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Title: LWT - Food Science and Technology
  Other : formerly: Lebensmittel-Wissenschaft und -Technologie
Source Genre: Journal
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Publ. Info: Amsterdam : Elsevier
Pages: - Volume / Issue: 150 Sequence Number: 111958 Start / End Page: - Identifier: Other: 0023-6438
Other: 1096-1127
CoNE: https://pure.mpg.de/cone/journals/resource/0023-6438