Cite
HARVARD Citation
Ren, Y. et al. (2023). Impact of a Full Range of Amylose Level on Pasting and Gelling Properties of Barley Starches at High‐Temperature Heating. Stärke. p. n/a. [Online].
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Ren, Y. et al. (2023). Impact of a Full Range of Amylose Level on Pasting and Gelling Properties of Barley Starches at High‐Temperature Heating. Stärke. p. n/a. [Online].