Cite
HARVARD Citation
Liu, C. et al. (2019). Changes in Granular Swelling and Rheological Properties of Food Crop Starches Modified by Superheated Steam. Stärke. p. n/a. [Online].
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Liu, C. et al. (2019). Changes in Granular Swelling and Rheological Properties of Food Crop Starches Modified by Superheated Steam. Stärke. p. n/a. [Online].