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Resource Details

The structure and interactions of starch with food constituents

Subject
Chemistry
Topic
S3LH-Effect of heat on starch
Grade
S3LH
Language
English
Access Level
PotentiallyFree
3.62/5
Readability Score
Publisher
cdnsciencepub.com
Resource Usability
Activating prior knowledge
Resource Type
Digitized document or text
Mastery Scale
Novice
Resource Accessibility
Functional for all students
Assigned Readability
4/5