Cite
MLA Citation
Yongli Jiang et al.. “Influence of the Addition of Potato, Okara, and Konjac Flours on Antioxidant Activity, Digestibility, and Quality of Dumpling Wrappers.” Journal of food quality, vol. 2018, 2018, p. . http://access.bl.uk/ark:/81055/vdc_100082140361.0x000064