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Journal: Crystals, 2022
Volume: 12
Number: 689
Article:
Impact of Heating Temperature on the Crystallization, Structural, Pasting, and Hydration Properties of Pre-Gelatinized Adlay Flour and Its Implementation in Instant Porridge Product
Authors:
by
Maslichatun Trisnayatie Octavia Yusuf, Ardiyan Dwi Masahid, Lia Ratnawati, Novita Indrianti, Riyanti Ekafitri, Enny Sholichah, Nok Afifah, Achmat Sarifudin, Dalia M. Hikal, Rokayya Sami, Ebtihal Khojah, Amani H. Aljahani, Maalem H. Al-Moalem and Mohammad Fikry
Link:
https://www.mdpi.com/2073-4352/12/5/689
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