Cite
HARVARD Citation
Tang, A. et al. (2019). Manipulating raw noodle crystallinity to control the hardness of cooked noodle. Lebensmittel-Wissenschaft + Technologie =. pp. 305-312. [Online].
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Tang, A. et al. (2019). Manipulating raw noodle crystallinity to control the hardness of cooked noodle. Lebensmittel-Wissenschaft + Technologie =. pp. 305-312. [Online].