Cite
HARVARD Citation
Zhong, Y. et al. (2018). Comparison of gelatinization method, starch concentration, and plasticizer on physical properties of high‐amylose starch films. Journal of food process engineering. p. n/a. [Online].
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Zhong, Y. et al. (2018). Comparison of gelatinization method, starch concentration, and plasticizer on physical properties of high‐amylose starch films. Journal of food process engineering. p. n/a. [Online].