Cite
HARVARD Citation
Nunes, F. et al. (2016). Formation of type 4 resistant starch and maltodextrins from amylose and amylopectin upon dry heating: A model study. Carbohydrate polymers. pp. 253-262. [Online].
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Nunes, F. et al. (2016). Formation of type 4 resistant starch and maltodextrins from amylose and amylopectin upon dry heating: A model study. Carbohydrate polymers. pp. 253-262. [Online].