Cite
HARVARD Citation
Pang, Z. et al. (2020). Rheology and tribology properties of cereal and legume flour paste from different botanical origins. Journal of food science. 85 (12), pp. 4130-4140. [Online].
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Pang, Z. et al. (2020). Rheology and tribology properties of cereal and legume flour paste from different botanical origins. Journal of food science. 85 (12), pp. 4130-4140. [Online].