Cite
HARVARD Citation
Gonzalez, A. et al. (2020). Enhancing the Formation of Porous Potato Starch by Combining α‐Amylase or Glucoamylase Digestion with Acid Hydrolysis. Stärke. p. n/a. [Online].
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Gonzalez, A. et al. (2020). Enhancing the Formation of Porous Potato Starch by Combining α‐Amylase or Glucoamylase Digestion with Acid Hydrolysis. Stärke. p. n/a. [Online].