Cite
MLA Citation
Shujun Wang, editor. Starch Structure, Functionality and Application in Foods. Singapore : Springer, 2020. http://access.bl.uk/ark:/81055/vdc_100106207549.0x000001
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Shujun Wang, editor. Starch Structure, Functionality and Application in Foods. Singapore : Springer, 2020. http://access.bl.uk/ark:/81055/vdc_100106207549.0x000001