Cite
HARVARD Citation
Yang, X. et al. (2022). Effects of amylose and amylopectin molecular structures on rheological, thermal and textural properties of soft cake batters. Food hydrocolloids. p. . [Online].
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Yang, X. et al. (2022). Effects of amylose and amylopectin molecular structures on rheological, thermal and textural properties of soft cake batters. Food hydrocolloids. p. . [Online].