Cite
HARVARD Citation
Wikman, J. et al. (2014). Influence of amylopectin structure and degree of phosphorylation on the molecular composition of potato starch lintners. Biopolymers. 101 (3), pp. 257-271. [Online].
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Wikman, J. et al. (2014). Influence of amylopectin structure and degree of phosphorylation on the molecular composition of potato starch lintners. Biopolymers. 101 (3), pp. 257-271. [Online].