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Cited article:

Pasting profiles and gel properties of rice flour blended with native, cross-linked, and acetylated tapioca starch

Kanyapat Wongkhueng, Benjawan Thumthanaruk, Yuree Wandee, Buddhi Lamsal, Vilai Rungsardthong

E3S Web Conf., 610 (2025) 02002

Published online: 2025-01-23

DOI: https://doi.org/10.1051/e3sconf/202561002002

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