Recent Work
Lanxin Mo’s work on Starch Gelatinization has been published in Food Hydrocolloids. You can access the article for free until 7 November 2022 using this link: https://authors.elsevier.com/c/1fmp0,65-xc0R7
Lanxin Mo’s work on Starch Gelatinization has been published in Food Hydrocolloids. You can access the article for free until 7 November 2022 using this link: https://authors.elsevier.com/c/1fmp0,65-xc0R7