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Bibliographic Details
Main Author: Julián David Velásquez Herrera
Format: Artículo científico
Language:en
Published: Universidad Nacional de Colombia 2017
Subjects:
Agrociencias
gelatinization
native potato
Functional properties
thermal characteristics
starch gelatinization transition
Online Access:https://www.redalyc.org/articulo.oa?id=169951832004
https://www.redalyc.org/journal/1699/169951832004/
https://www.redalyc.org/journal/1699/169951832004/html/
https://www.redalyc.org/journal/1699/169951832004/169951832004.epub
https://www.redalyc.org/journal/1699/169951832004/movil
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