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HARVARD Citation
Liu, R. et al. (2019). Preparation of starch dough using damaged cassava starch induced by mechanical activation to develop staple foods: Application in crackers. Food chemistry. pp. 284-290. [Online].
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Liu, R. et al. (2019). Preparation of starch dough using damaged cassava starch induced by mechanical activation to develop staple foods: Application in crackers. Food chemistry. pp. 284-290. [Online].