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HARVARD Citation
Ahmadi-Abhari, S. et al. (2015). Rheological properties of wheat starch influenced by amylose–lysophosphatidylcholine complexation at different gelation phases. Carbohydrate polymers. pp. 197-201. [Online].
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Ahmadi-Abhari, S. et al. (2015). Rheological properties of wheat starch influenced by amylose–lysophosphatidylcholine complexation at different gelation phases. Carbohydrate polymers. pp. 197-201. [Online].