Cite
HARVARD Citation
Xing, J. et al. (2017). Relationship between biphasic endotherms and multi-stage gelatinization of corn starch in excess water. Lebensmittel-Wissenschaft + Technologie =. pp. 335-342. [Online].
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Xing, J. et al. (2017). Relationship between biphasic endotherms and multi-stage gelatinization of corn starch in excess water. Lebensmittel-Wissenschaft + Technologie =. pp. 335-342. [Online].