Cite
HARVARD Citation
Xiao, W. et al. (2022). Controlling the pasting, rheological, gel, and structural properties of corn starch by incorporation of debranched waxy corn starch. Food hydrocolloids. p. . [Online].
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Xiao, W. et al. (2022). Controlling the pasting, rheological, gel, and structural properties of corn starch by incorporation of debranched waxy corn starch. Food hydrocolloids. p. . [Online].