Cite
HARVARD Citation
Ang, C. et al. (2021). Rheological characterization of a physically-modified waxy potato starch: Investigation of its shear-thickening mechanism. Food hydrocolloids. p. . [Online].
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Ang, C. et al. (2021). Rheological characterization of a physically-modified waxy potato starch: Investigation of its shear-thickening mechanism. Food hydrocolloids. p. . [Online].