Cite
HARVARD Citation
Duan, X. et al. (2020). Drying treatments on Chinese yam (Dioscorea spp.) prior to wet milling influence starch molecular structures and physicochemical properties. Food hydrocolloids. p. . [Online].
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Duan, X. et al. (2020). Drying treatments on Chinese yam (Dioscorea spp.) prior to wet milling influence starch molecular structures and physicochemical properties. Food hydrocolloids. p. . [Online].