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Characterization of Cohesive Cake Formation and Stickiness of Starches at Various Water Levels in the Presence of Palm oil and Palm Oil Fractions

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Figure

Figure 2 shows the tapped bulk density measured for the
Fig. 33 Tapped bulk deensity of differentt starches at threestandard de water levels (12deviation of three2.5, 18.5 and 30.0e replicates

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