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Rheological Properties of Retrogradation Starch Gel from the Bulbs of Lilium brownii var.colchesteri
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TS201.7

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    Abstract:

    In this article, compared with potato starch and corn starch, rheological properties of retrogradation starch gel from the bulbs of Lilium brownii var.colchesteri and the effect of addition of sucrose on its rheological characteristics were studied by

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JI Hong wu, PU Ping ping, Ding Xiao lin. Rheological Properties of Retrogradation Starch Gel from the Bulbs of Lilium brownii var. colchesteri[J]. Journal of Food Science and Biotechnology,2001,20(4).

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