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High-Amylose Starches: From Biosynthesis to Their Use as Food Ingredients

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Authors
  1. Paul H. Richardson
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  2. Roger Jeffcoat
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  3. Yong-Cheng Shi
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Richardson, P.H., Jeffcoat, R. & Shi , YC. High-Amylose Starches: From Biosynthesis to Their Use as Food Ingredients. MRS Bulletin 25, 20–24 (2000). https://doi.org/10.1557/mrs2000.249

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