Cite
HARVARD Citation
Zheng, Z. et al. (2016). Structural properties and digestion of green banana flour as a functional ingredient in pasta. Food & function. 7 (2), pp. 771-780. [Online].
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Zheng, Z. et al. (2016). Structural properties and digestion of green banana flour as a functional ingredient in pasta. Food & function. 7 (2), pp. 771-780. [Online].