Cite

    Jing Hong et al.. “Differences in the rheological properties of esterified total, A‐type, and B‐type wheat starches and their effects on the quality of noodles.” Journal of food processing and preservation, vol. 44, no. 3, 2020, p. n/a. http://access.bl.uk/ark:/81055/vdc_100102562965.0x000052