Cite
HARVARD Citation
Li, H. et al. (2022). Pasting properties of high-amylose wheat in conventional and high-temperature Rapid Visco Analyzer: Molecular contribution of starch and gluten proteins. Food hydrocolloids. p. . [Online].
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Li, H. et al. (2022). Pasting properties of high-amylose wheat in conventional and high-temperature Rapid Visco Analyzer: Molecular contribution of starch and gluten proteins. Food hydrocolloids. p. . [Online].