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International Journal of Food Science
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International Journal of Food Science
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2014
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Article
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Tab 4
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Research Article
Effect of Acacia Gum, NaCl, and Sucrose on Physical Properties of Lotus Stem Starch
Table 4
Predicted response versus actual response.
Values
Response
WA
WAI
WSI
Predicted
65.42
14.59
2.75
Actual
64.66
14.46
2.68