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1 Physicochemical, thermal, and digestive properties of achira starch modified through single and dual chemical modifications 2 Cuajinicuil (Inga Jinicuil) seeds as a novel source of starch: morphological, structural, and thermogravimetric characteristics of isolated fractions 3 Fractional-Order Kinetics Modeling of Starch Thermal Degradation 4 Stale bread waste recycling as ingredient for fresh oven-baked white bread:…
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