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HARVARD Citation
Guo, Z. et al. (n.d.). The effects of ultra-high pressure on the structural, rheological and retrogradation properties of lotus seed starch. Food hydrocolloids. pp. 285-291. [Online].
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Guo, Z. et al. (n.d.). The effects of ultra-high pressure on the structural, rheological and retrogradation properties of lotus seed starch. Food hydrocolloids. pp. 285-291. [Online].