Cite
HARVARD Citation
Yang, Y. et al. (2021). Effect of removal of endogenous non-starch components on the structural, physicochemical properties, and in vitro digestibility of highland barley starch. Food hydrocolloids. p. . [Online].
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Yang, Y. et al. (2021). Effect of removal of endogenous non-starch components on the structural, physicochemical properties, and in vitro digestibility of highland barley starch. Food hydrocolloids. p. . [Online].