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HARVARD Citation
Ma, Y. et al. (2019). Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch. Food chemistry. pp. 319-323. [Online].
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Ma, Y. et al. (2019). Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch. Food chemistry. pp. 319-323. [Online].