Cite
HARVARD Citation
Park, E. et al. (2019). Change in textural properties, starch digestibility, and aroma of nonfried instant noodles by substitution of konjac glucomannan. Cereal chemistry. 96 (4), pp. 784-791. [Online].
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Park, E. et al. (2019). Change in textural properties, starch digestibility, and aroma of nonfried instant noodles by substitution of konjac glucomannan. Cereal chemistry. 96 (4), pp. 784-791. [Online].