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APA Citation
Reyniers, S., De Brier, N., Matthijs, S., Brijs, K., & Delcour, J. (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, 194, 401–410. http://access.bl.uk/ark:/81055/vdc_100063975144.0x00005b