Cite
HARVARD Citation
Yu, Z. et al. (2018). The gelatinization and retrogradation properties of wheat starch with the addition of stearic acid and sodium alginate. Food hydrocolloids. pp. 77-86. [Online].
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Yu, Z. et al. (2018). The gelatinization and retrogradation properties of wheat starch with the addition of stearic acid and sodium alginate. Food hydrocolloids. pp. 77-86. [Online].