Cite
HARVARD Citation
Wang, S. (eds.) (2020) Starch Structure, Functionality and Application in Foods. [Online]. Singapore : Springer. Available from: http://access.bl.uk/ark:/81055/vdc_100106207549.0x000001
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Wang, S. (eds.) (2020) Starch Structure, Functionality and Application in Foods. [Online]. Singapore : Springer. Available from: http://access.bl.uk/ark:/81055/vdc_100106207549.0x000001