Cite
HARVARD Citation
Zeng, F. et al. (n.d.). Effect of different drying methods on the structure and digestibility of short chain amylose crystals. Food hydrocolloids. pp. 721-731. [Online].
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Zeng, F. et al. (n.d.). Effect of different drying methods on the structure and digestibility of short chain amylose crystals. Food hydrocolloids. pp. 721-731. [Online].