Cite
HARVARD Citation
Zhong, Y. et al. (2018). High-amylose starch as a new ingredient to balance nutrition and texture of food. Journal of cereal science. pp. 8-14. [Online].
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Zhong, Y. et al. (2018). High-amylose starch as a new ingredient to balance nutrition and texture of food. Journal of cereal science. pp. 8-14. [Online].