Cite
HARVARD Citation
Karim, R. et al. (2015) Yellow alkaline noodles : processing technology and quality improvement. [Online]. Cham, Switzerland : Springer. Available from: http://access.bl.uk/ark:/81055/vdc_100072020896.0x000001
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Karim, R. et al. (2015) Yellow alkaline noodles : processing technology and quality improvement. [Online]. Cham, Switzerland : Springer. Available from: http://access.bl.uk/ark:/81055/vdc_100072020896.0x000001