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HARVARD Citation
Zhong, Y. et al. (2020). Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches. Food hydrocolloids. p. . [Online].
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Zhong, Y. et al. (2020). Amylose content and specific fine structures affect lamellar structure and digestibility of maize starches. Food hydrocolloids. p. . [Online].