Cite
MLA Citation
Chunyan Su et al.. “The molecular mechanism for morphological, crystal, physicochemical and digestible property modification of wheat starch after repeated versus continuous heat-moisture treatment.” Lebensmittel-Wissenschaft + Technologie =, vol. 129, 2020, p. . http://access.bl.uk/ark:/81055/vdc_100103929920.0x00005f