Cite
HARVARD Citation
Zhang, X. et al. (2017). The effect of salt concentration on swelling power, rheological properties and saltiness perception of waxy, normal and high amylose maize starch. Food & function. 8 (10), pp. 3792-3802. [Online].
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Zhang, X. et al. (2017). The effect of salt concentration on swelling power, rheological properties and saltiness perception of waxy, normal and high amylose maize starch. Food & function. 8 (10), pp. 3792-3802. [Online].