Cite
HARVARD Citation
Gaenssle, A. et al. (2022). The influence of amylose content on the modification of starches by glycogen branching enzymes. Food chemistry. p. . [Online].
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Gaenssle, A. et al. (2022). The influence of amylose content on the modification of starches by glycogen branching enzymes. Food chemistry. p. . [Online].