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| Thermal and rheological properties of sponge cake batters and texture and microstructural characteristics of sponge cake made with native corn starch in partial or total replacement of wheat flour | 181 |
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| Thermal and rheological properties of sponge cake batters and texture and microstructural characteristics of sponge cake made with native corn starch in partial or total replacement of wheat flour | 1 | 0 | 0 | 1 | 1 | 0 | 1 |
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| Guadarrama-Lezama2016_Gelatinizado.pdf | 2 |
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