Cite
HARVARD Citation
Kim, S. et al. (2016). Effect of Pleurotus eryngii Mushroom β‐Glucan on Quality Characteristics of Common Wheat Pasta. Journal of food science. 81 (4), pp. C835-C840. [Online].
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Kim, S. et al. (2016). Effect of Pleurotus eryngii Mushroom β‐Glucan on Quality Characteristics of Common Wheat Pasta. Journal of food science. 81 (4), pp. C835-C840. [Online].