Cite
HARVARD Citation
Li, S. et al. (2019). Rheological and textural insights into the blending of sweet potato and cassava starches: In hot and cooled pastes as well as in fresh and dried gels. Food hydrocolloids. pp. 901-911. [Online].
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Li, S. et al. (2019). Rheological and textural insights into the blending of sweet potato and cassava starches: In hot and cooled pastes as well as in fresh and dried gels. Food hydrocolloids. pp. 901-911. [Online].