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HARVARD Citation
Wu, P. et al. (2019). A starch molecular basis for aging-induced changes in pasting and textural properties of waxy rice. Food chemistry. pp. 270-278. [Online].
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Wu, P. et al. (2019). A starch molecular basis for aging-induced changes in pasting and textural properties of waxy rice. Food chemistry. pp. 270-278. [Online].