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Stability of yam starch gels during processing

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Submitted on : Sunday, May 31, 2020 - 5:22:46 PM
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  • HAL Id : hal-02674951, version 1
  • PRODINRA : 74832

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G.A. N'Guessan, A. Kamenan, Agnès Rolland-Sabaté, Paul Colonna. Stability of yam starch gels during processing. African Journal of Biotechnology, Academic Journals, 2005, 4 (1), pp.94-101. ⟨hal-02674951⟩

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