Cite
HARVARD Citation
Li, R. et al. (2023). The effects of different types of high-amylose maize starches on viscosity and digestion of acidified milk gels. Food chemistry. p. . [Online].
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Li, R. et al. (2023). The effects of different types of high-amylose maize starches on viscosity and digestion of acidified milk gels. Food chemistry. p. . [Online].