Cite
MLA Citation
Catalina Fuentes et al.. “The effect of baking and enzymatic treatment on the structural properties of wheat starch.” Food chemistry, vol. 213, 2016, pp. 768–774. http://access.bl.uk/ark:/81055/vdc_100070080013.0x000040
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Catalina Fuentes et al.. “The effect of baking and enzymatic treatment on the structural properties of wheat starch.” Food chemistry, vol. 213, 2016, pp. 768–774. http://access.bl.uk/ark:/81055/vdc_100070080013.0x000040