Cite
HARVARD Citation
Sheng, L. et al. (2018). Tapioca starch-pullulan interaction during gelation and retrogradation. Lebensmittel-Wissenschaft + Technologie =. pp. 432-438. [Online].
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Sheng, L. et al. (2018). Tapioca starch-pullulan interaction during gelation and retrogradation. Lebensmittel-Wissenschaft + Technologie =. pp. 432-438. [Online].