Cite
HARVARD Citation
Ma, M. et al. (2019). Inhibiting effect of low-molecular weight polyols on the physico-chemical and structural deteriorations of gluten protein during storage of fresh noodles. Food chemistry. pp. 11-19. [Online].
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Ma, M. et al. (2019). Inhibiting effect of low-molecular weight polyols on the physico-chemical and structural deteriorations of gluten protein during storage of fresh noodles. Food chemistry. pp. 11-19. [Online].