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HARVARD Citation
Edwards, C. et al. (2015). A study of starch gelatinisation behaviour in hydrothermally-processed plant food tissues and implications for in vitro digestibility. Food & function. 6 (12), pp. 3634-3641. [Online].
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Edwards, C. et al. (2015). A study of starch gelatinisation behaviour in hydrothermally-processed plant food tissues and implications for in vitro digestibility. Food & function. 6 (12), pp. 3634-3641. [Online].