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HARVARD Citation
Yang, J. et al. (2020). The in vivo digestibility study of banana flour with high content of resistant starch at different ripening stages. Food & function. 11 (12), pp. 10945-10953. [Online].
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Yang, J. et al. (2020). The in vivo digestibility study of banana flour with high content of resistant starch at different ripening stages. Food & function. 11 (12), pp. 10945-10953. [Online].