Cite
HARVARD Citation
Yuris, A. et al. (2019). The effect of gel structure on the in vitro digestibility of wheat starch-Mesona chinensis polysaccharide gels. Food & function. 10 (1), pp. 250-258. [Online].
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Yuris, A. et al. (2019). The effect of gel structure on the in vitro digestibility of wheat starch-Mesona chinensis polysaccharide gels. Food & function. 10 (1), pp. 250-258. [Online].