Cite
HARVARD Citation
Wagner, C. et al. (2023). Impact of tamarind seed gum on the viscosity behavior, thermal properties, and extrusion characteristics of native corn starch. Journal of food science. 88 (4), pp. 1595-1609. [Online].
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Wagner, C. et al. (2023). Impact of tamarind seed gum on the viscosity behavior, thermal properties, and extrusion characteristics of native corn starch. Journal of food science. 88 (4), pp. 1595-1609. [Online].