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	1.	Comparison of molecular structure of oca (Oxalis tuberosa), potato, and maize starches. [electronic resource] by Zhu, Fan Cui, Rongbin Producer: 20190819 In: Food chemistry vol. 296 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Comparison of physicochemical properties of oca (Oxalis tuberosa), potato, and maize starches. [electronic resource] by Zhu, Fan Cui, Rongbin Producer: 20201201 In: International journal of biological macromolecules vol. 148 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effect of ultrasound on structural and physicochemical properties of sweetpotato and wheat flours. [electronic resource] by Cui, Rongbin Zhu, Fan Producer: 20210107 In: Ultrasonics sonochemistry vol. 66 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Physicochemical and functional properties of sweetpotato flour. [electronic resource] by Cui, Rongbin Zhu, Fan Producer: 20190806 In: Journal of the science of food and agriculture vol. 99 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Physicochemical properties and bioactive compounds of different varieties of sweetpotato flour treated with high hydrostatic pressure. [electronic resource] by Cui, Rongbin Zhu, Fan Producer: 20191022 In: Food chemistry vol. 299 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)