Cite
HARVARD Citation
Zhang, W. et al. (2014). Physicochemical properties of three starches derived from potato, chestnut, and yam as affected by freeze‐thaw treatment. Stärke. 66 (3), pp. 353-360. [Online].
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Zhang, W. et al. (2014). Physicochemical properties of three starches derived from potato, chestnut, and yam as affected by freeze‐thaw treatment. Stärke. 66 (3), pp. 353-360. [Online].