Functional properties of non-wheat flour substitutes in composite flours. II. Amyloluytic susceptibility of non-wheat starches

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ArticlePublication details: 1974 In: Canadian Institute of Food Science and Technology Journal v. 7, no. 3, p. 166-174

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Item type	Current library	Collection	Call number	Status	Date due	Barcode	Item holds
Article	CIMMYT Knowledge Center: John Woolston Library	Reprints Collection	REP-2211 (Browse shelf(Opens below))	Available

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