Cite
HARVARD Citation
Zhu, H. et al. (2017). A novel method to improve heating uniformity in mid-high moisture potato starch with radio frequency assisted treatment. Journal of food engineering. pp. 23-36. [Online].
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Zhu, H. et al. (2017). A novel method to improve heating uniformity in mid-high moisture potato starch with radio frequency assisted treatment. Journal of food engineering. pp. 23-36. [Online].