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Characteristics of amylose-lipid complex prepared from pullulanase-treated rice and wheat flour.

Sang Hoon LeeWen Yan HuangJinhee HwangHyeock YoonWan HeoJiyoun HongMi Jeong KimChang-Soo KangBok Kyung HanYoung Jun Kim
Published in: Food science and biotechnology (2023)
The online version contains supplementary material available at 10.1007/s10068-023-01411-0.
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