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MLA Citation
Qingqing Li et al.. “A molecular explanation of wheat starch physicochemical properties related to noodle eating quality.” Food hydrocolloids, vol. 108, 2020, p. . http://access.bl.uk/ark:/81055/vdc_100106943597.0x00003a
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Qingqing Li et al.. “A molecular explanation of wheat starch physicochemical properties related to noodle eating quality.” Food hydrocolloids, vol. 108, 2020, p. . http://access.bl.uk/ark:/81055/vdc_100106943597.0x00003a