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From
Effect of Resistant Starch on Physicochemical Properties of Wheat Dough and Bread by Yung-Shin Shyu, Jean-Yu Hwang, Tzu-Ching Huang and Wen-Chieh Sung Journal of Food and Nutrition Research. 2018, 6(5), 335-340 doi:10.12691/jfnr-6-5-9
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