Cite

    Yujin Moon et al.. “Effects of flour quality and drying rates controlled by temperature, air circulation, and relative humidity on the quality of dried white‐salted noodles.” Cereal chemistry, vol. 96, no. 6, 2019, pp. 1011–1021. http://access.bl.uk/ark:/81055/vdc_100095184660.0x00005f