Cite
MLA Citation
Anynda Yuris et al.. “The effect of gel structure on the in vitro digestibility of wheat starch-Mesona chinensis polysaccharide gels.” Food & function, vol. 10, no. 1, 2019, pp. 250–258. http://access.bl.uk/ark:/81055/vdc_100077270172.0x00001f