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Journal: Gels, 2026
Volume: 12
Number: 423
Article:
Comparison of the Structure and Properties of Hydroxypropyl Starch/Carrageenan Blends with Different Amylose/Amylopectin Contents
Authors:
by
Xingxing Zhu, Di Wu, Juanjuan Wu, Jinglong Zhao, Yunhe Lian and Yunkai Lv
Link:
https://www.mdpi.com/2310-2861/12/5/423
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