Cite
HARVARD Citation
Gonzalez, A. et al. (2021). Surface Removal Enhances the Formation of a Porous Structure in Potato Starch. Stärke. p. n/a. [Online].
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Gonzalez, A. et al. (2021). Surface Removal Enhances the Formation of a Porous Structure in Potato Starch. Stärke. p. n/a. [Online].