Cite
HARVARD Citation
Geng, D. et al. (2019). Effects of Lactobacillus combined with semidry flour milling on the quality and flavor of fermented rice noodles. Food research international. p. . [Online].
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Geng, D. et al. (2019). Effects of Lactobacillus combined with semidry flour milling on the quality and flavor of fermented rice noodles. Food research international. p. . [Online].