Cite
HARVARD Citation
Li, Y. et al. (2018). Characteristics of annealed glutinous rice flour and its formation of fast-frozen dumplings. Journal of cereal science. pp. 106-112. [Online].
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Li, Y. et al. (2018). Characteristics of annealed glutinous rice flour and its formation of fast-frozen dumplings. Journal of cereal science. pp. 106-112. [Online].