Cite
APA Citation
Li, C., & Gidley, M. J. (2022). starch structure and exchangeable protons contribute to reduced aging of high-amylose wheat bread. Food chemistry, 385, . http://access.bl.uk/ark:/81055/vdc_100153447075.0x000035
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Li, C., & Gidley, M. J. (2022). starch structure and exchangeable protons contribute to reduced aging of high-amylose wheat bread. Food chemistry, 385, . http://access.bl.uk/ark:/81055/vdc_100153447075.0x000035