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Effects of reaction pH and concentration of phosphorus oxychloride on cross-linking of tapioca starch /

I. Khatijah,

Effects of reaction pH and concentration of phosphorus oxychloride on cross-linking of tapioca starch / by I. Khatijah - Serdang : Malaysian Agricultural Research and Development Institute (MARDI), 2000 - 1 page

Subjects--Topical Terms:
Phosphorus oxychloride
Tapioca starch

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