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Comparison of morphology and rheology of starch nanoparticles prepared from pulse and cereal starches by rapid antisolvent nanoprecipitation

Materials ScienceChemical EngineeringEngineeringNanomaterialsCereal StarchesStarch NanoparticlesRapid Antisolvent NanoprecipitationFood EngineeringPowder SynthesisFood NanotechnologyHealth Sciences