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Determination of optimum experimental conditions for preparation and functional properties of hydroxypropylated, phosphorylated and hydroxypropyl-phosphorylated glutinous rice starch

Food ChemistryFunctional PropertiesEngineeringBiochemistryBiotechnologyBiochemical EngineeringOptimum Experimental ConditionsPolysaccharideFood ProcessingGrain QualityBiomolecular EngineeringHealth Sciences