Cite
HARVARD Citation
Bi, Y. et al. (2019). Effect of ripening on in vitro digestibility and structural characteristics of plantain (Musa ABB) starch. Food hydrocolloids. pp. 235-241. [Online].
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Bi, Y. et al. (2019). Effect of ripening on in vitro digestibility and structural characteristics of plantain (Musa ABB) starch. Food hydrocolloids. pp. 235-241. [Online].