Cite
HARVARD Citation
Reyniers, S. et al. (2018). Impact of physical and enzymatic cell wall opening on the release of pre-gelatinized starch and viscosity forming potential of potato flakes. Carbohydrate polymers. pp. 401-410. [Online].
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Reyniers, S. et al. (2018). Impact of physical and enzymatic cell wall opening on the release of pre-gelatinized starch and viscosity forming potential of potato flakes. Carbohydrate polymers. pp. 401-410. [Online].