Cite
HARVARD Citation
Tedeschi, C. et al. (n.d.). Amorphous–amorphous phase separation in hydrophobically-modified starch–sucrose blends I. Phase behavior and thermodynamic characterization. Food hydrocolloids. pp. 75-88. [Online].
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Tedeschi, C. et al. (n.d.). Amorphous–amorphous phase separation in hydrophobically-modified starch–sucrose blends I. Phase behavior and thermodynamic characterization. Food hydrocolloids. pp. 75-88. [Online].