Cite
HARVARD Citation
Campelo, P. et al. (2020). Starch nanoparticles: production methods, structure, and properties for food applications. Current opinion in food science. pp. 136-140. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Campelo, P. et al. (2020). Starch nanoparticles: production methods, structure, and properties for food applications. Current opinion in food science. pp. 136-140. [Online].