Cite
HARVARD Citation
Roman, L. et al. (2019). Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb. Food chemistry. pp. 664-671. [Online].
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Roman, L. et al. (2019). Banana starch and molecular shear fragmentation dramatically increase structurally driven slowly digestible starch in fully gelatinized bread crumb. Food chemistry. pp. 664-671. [Online].