Cite
HARVARD Citation
Wang, Z. et al. (2019). Effect of fragmentation degree on sensory and texture attributes of cooked rice. Journal of food processing and preservation. 43 (4), p. n/a. [Online].
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Wang, Z. et al. (2019). Effect of fragmentation degree on sensory and texture attributes of cooked rice. Journal of food processing and preservation. 43 (4), p. n/a. [Online].