Cite
HARVARD Citation
Teng, C. et al. (2021). Non-invasive techniques to study starch structure and starchy products properties. Current opinion in food science. pp. 196-202. [Online].
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Teng, C. et al. (2021). Non-invasive techniques to study starch structure and starchy products properties. Current opinion in food science. pp. 196-202. [Online].