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keyword: tapioca – 2 free books.
These books are included in the Directory of Open Access Books. This means that they have been peer-reviewed and are of interest to scholars.
Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing
Jianhua Xie et al. (editors)
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Chemical Process Design, Simulation and Optimization
Jean-Pierre Corriou and Jean-Claude Assaf, editors
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