Cite
HARVARD Citation
Hernández‐Jaimes, C. et al. (2014). Corn starch acid hydrolysis at the onset gelatinization temperature: Morphology, crystallinity, viscoelasticity, and thermal properties. Stärke. 66 (7), pp. 636-644. [Online].
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Hernández‐Jaimes, C. et al. (2014). Corn starch acid hydrolysis at the onset gelatinization temperature: Morphology, crystallinity, viscoelasticity, and thermal properties. Stärke. 66 (7), pp. 636-644. [Online].