Cite
MLA Citation
Chong Teng et al.. “Non-invasive techniques to study starch structure and starchy products properties.” Current opinion in food science, vol. 38, 2021, pp. 196–202. http://access.bl.uk/ark:/81055/vdc_100129513512.0x00000c
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Chong Teng et al.. “Non-invasive techniques to study starch structure and starchy products properties.” Current opinion in food science, vol. 38, 2021, pp. 196–202. http://access.bl.uk/ark:/81055/vdc_100129513512.0x00000c