Cite
HARVARD Citation
Liu, W. et al. (2022). Chestnut starch modification with dry heat treatment and addition of xanthan gum: Gelatinization, structural and functional properties. Food hydrocolloids. p. . [Online].
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Liu, W. et al. (2022). Chestnut starch modification with dry heat treatment and addition of xanthan gum: Gelatinization, structural and functional properties. Food hydrocolloids. p. . [Online].