(2026). Characterization of Modified Starch from Dioscorea Rotundata and its Effect on the Rheological, Physicochemical, Microbiological, and Sensory Properties of an Oat-Type Milk Drink. Current Research in Nutrition and Food Science.
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Chicago Style (17th ed.) Citation
"Characterization of Modified Starch from Dioscorea Rotundata and Its Effect on the Rheological, Physicochemical, Microbiological, and Sensory Properties of an Oat-Type Milk Drink."
Current Research in Nutrition and Food Science 2026.
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MLA (9th ed.) Citation
"Characterization of Modified Starch from Dioscorea Rotundata and Its Effect on the Rheological, Physicochemical, Microbiological, and Sensory Properties of an Oat-Type Milk Drink."
Current Research in Nutrition and Food Science, 2026.
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Warning: These citations may not always be 100% accurate.