Cite
HARVARD Citation
Jia, M. et al. (2020). Physical quality and in vitro starch digestibility of biscuits as affected by addition of soluble dietary fiber from defatted rice bran. Food hydrocolloids. p. . [Online].
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Jia, M. et al. (2020). Physical quality and in vitro starch digestibility of biscuits as affected by addition of soluble dietary fiber from defatted rice bran. Food hydrocolloids. p. . [Online].