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HARVARD Citation
Yu, M. et al. (n.d.). Improving gel formation of rice starch added with cross‐linked resistant starch prepared from rice starch. Stärke. 67 (9), pp. 829-837. [Online].
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Yu, M. et al. (n.d.). Improving gel formation of rice starch added with cross‐linked resistant starch prepared from rice starch. Stärke. 67 (9), pp. 829-837. [Online].