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Influence of nanoprecipitation on crystalline starch nanoparticle formed by ultrasonic assisted weak-acid hydrolysis of cassava starch and the rheology of their solutions

Materials ScienceChemical EngineeringEngineeringWeak-acid HydrolysisSonoelectrochemistryNanomaterialsSonochemistryCassava StarchCrystalline Starch NanoparticleFood EngineeringFood NanotechnologyHealth Sciences