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STUDIES OF RELATIONSHIP BETWEEN PUFFING DEGREE AND REHYDRATION RATIO OR GELATINIZATION DEGREE OF EXT
【机 构】
：
National Key laboratory of Food Science and Safety,Jiangnan University, Wuxi 214122, CHINA
【出 处】
：
第十四届世界食品科技大会
【发表日期】
：
2008年1期
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