Cite
HARVARD Citation
Sandhu, G. et al. (n.d.). Effect of Guar Gum on Processing and Cooking Quality of Nontraditional Pasta. Journal of food process engineering. 38 (5), pp. 426-436. [Online].
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Sandhu, G. et al. (n.d.). Effect of Guar Gum on Processing and Cooking Quality of Nontraditional Pasta. Journal of food process engineering. 38 (5), pp. 426-436. [Online].