Cite
HARVARD Citation
Teng, B. et al. (2018). Effects of different Wx alleles on amylopectin molecular structure and enzymatic hydrolysis properties of rice starch. International journal of food properties. 21 (1), pp. 2772-2784. [Online].
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Teng, B. et al. (2018). Effects of different Wx alleles on amylopectin molecular structure and enzymatic hydrolysis properties of rice starch. International journal of food properties. 21 (1), pp. 2772-2784. [Online].