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Cereal Chem 38:94 - 96.  |  VIEW ARTICLE

A Note on the Effect of Steeping Time on Wet-Milling High-Amylose Corn Containing 57-Percent- Amylose Starch.

R. A. Anderson, C. Vojnovich, and E. L. Griffin, Jr. Copyright 1961 by the American Association of Cereal Chemists, Inc. 

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