Cite
HARVARD Citation
Yang, J. et al. (2019). Buckwheat digestibility affected by the chemical and structural features of its main components. Food hydrocolloids. pp. 596-603. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Yang, J. et al. (2019). Buckwheat digestibility affected by the chemical and structural features of its main components. Food hydrocolloids. pp. 596-603. [Online].