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Assessment of two‐ and three‐parameter Lewicki models for description of sorption phenomena of starch materials |
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| Authors: | Wendy AM McMinn Ala'a Al‐Muhtaseb T Ronald A Magee |
| Abstract: | |
| Keywords: | amylopectin amylose gel Guggenheim– Anderson– de Boer Lewicki isotherm potato potato starch powder |