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HARVARD Citation
Li, H. et al. (2019). Altering starch branching enzymes in wheat generates high-amylose starch with novel molecular structure and functional properties. Food hydrocolloids. pp. 51-59. [Online].
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Li, H. et al. (2019). Altering starch branching enzymes in wheat generates high-amylose starch with novel molecular structure and functional properties. Food hydrocolloids. pp. 51-59. [Online].