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Journal: Foods, 2025
Volume: 14
Number: 778

Article: The Effect of Protein–Starch Interaction on the Structure and Properties of Starch, and Its Application in Flour Products
Authors: by Jiayan Zhang, Yuhao Liu, Ping Wang, Yansheng Zhao, Ying Zhu and Xiang Xiao
Link: https://www.mdpi.com/2304-8158/14/5/778

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