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Peer-reviewedCC BYFoods (Basel, Switzerland)

Comparative Study on the Formation, Structure, and Properties of Granular Cold-Water-Swelling Oat Starch by Subcritical Ethanol–Water Treatment at High and Low Temperatures

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BibTeX
@article{anon2026comparative,
  title = {{Comparative Study on the Formation, Structure, and Properties of Granular Cold-Water-Swelling Oat Starch by Subcritical Ethanol–Water Treatment at High and Low Temperatures}},
  journal = {Foods (Basel, Switzerland)},
  year = {2026},
  month = oct,
  url = {https://europepmc.org/article/PMC/PMC13665409},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Comparative Study on the Formation, Structure, and Properties of Granular Cold-Water-Swelling Oat Starch by Subcritical Ethanol–Water Treatment at High and Low Temperatures
PY  - 2026
DA  - 2026/10/01
JO  - Foods (Basel, Switzerland)
UR  - https://europepmc.org/article/PMC/PMC13665409
SN  - 2304-8158
ER  -