Cite
HARVARD Citation
Goderis, B. et al. (2022). Reassessment of the generic features of starch gelatinization: An advanced SAXS study on maize and potato starch. Food hydrocolloids. p. . [Online].
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Goderis, B. et al. (2022). Reassessment of the generic features of starch gelatinization: An advanced SAXS study on maize and potato starch. Food hydrocolloids. p. . [Online].