Preprint / Version 1

Physicochemical Properties of Modified Palado Seed Flour (Aglaia sp.) from Pregelatinization, Cross-Linking and Acetylation

##article.authors##

  • Syamsul Rahman Universitas Islam Makassar

Abstract

Physicochemical Properties of Modified Palado Seed Flour
(Aglaia sp.) from Pregelatinization, Cross-Linking and Acetylation

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Posted

01/19/2024

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