Cite
HARVARD Citation
Wang, L. et al. (2018). Effects of fatty acid chain length on properties of potato starch–fatty acid complexes under partially gelatinization. International journal of food properties. 21 (1), pp. 2121-2134. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Wang, L. et al. (2018). Effects of fatty acid chain length on properties of potato starch–fatty acid complexes under partially gelatinization. International journal of food properties. 21 (1), pp. 2121-2134. [Online].