(2026). Mechanism of reduced steamed bun hardness via the addition of single helical corn amylopectin. Food Quality and Safety.
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Chicago Style (17th ed.) Citation
"Mechanism of Reduced Steamed Bun Hardness via the Addition of Single Helical Corn Amylopectin."
Food Quality and Safety 2026.
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MLA (9th ed.) Citation
"Mechanism of Reduced Steamed Bun Hardness via the Addition of Single Helical Corn Amylopectin."
Food Quality and Safety, 2026.
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Warning: These citations may not always be 100% accurate.