Cite
HARVARD Citation
Li, C. et al. (2022). High-amylose wheat bread with reduced in vitro digestion rate and enhanced resistant starch content. Food hydrocolloids. p. . [Online].
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Li, C. et al. (2022). High-amylose wheat bread with reduced in vitro digestion rate and enhanced resistant starch content. Food hydrocolloids. p. . [Online].