Cite
HARVARD Citation
Benchamas, G. et al. (2020). The influence of traditional and new processing technologies on the structure and function of food polysaccharide. Food & function. 11 (7), pp. 5718-5725. [Online].
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Benchamas, G. et al. (2020). The influence of traditional and new processing technologies on the structure and function of food polysaccharide. Food & function. 11 (7), pp. 5718-5725. [Online].