Cite
HARVARD Citation
Reyniers, S. et al. (2020). Amylolysis as a tool to control amylose chain length and to tailor gel formation during potato-based crisp making. Food hydrocolloids. p. . [Online].
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Reyniers, S. et al. (2020). Amylolysis as a tool to control amylose chain length and to tailor gel formation during potato-based crisp making. Food hydrocolloids. p. . [Online].