Cite
HARVARD Citation
Singh, A. et al. (2017). Improvement of rheological, thermal and functional properties of tapioca starch by using gum arabic. Lebensmittel-Wissenschaft + Technologie =. pp. 155-162. [Online].
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Singh, A. et al. (2017). Improvement of rheological, thermal and functional properties of tapioca starch by using gum arabic. Lebensmittel-Wissenschaft + Technologie =. pp. 155-162. [Online].