Cite
HARVARD Citation
Hong, J. et al. (2020). Structural, rheological and gelatinization properties of wheat starch granules separated from different noodle-making process. Journal of cereal science. p. . [Online].
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Hong, J. et al. (2020). Structural, rheological and gelatinization properties of wheat starch granules separated from different noodle-making process. Journal of cereal science. p. . [Online].