Cite
HARVARD Citation
Wang, J. et al. (2021). Effect of extrusion processing and addition of purple sweet potatoes on the structural properties and in vitro digestibility of extruded rice. Food & function. 12 (2), pp. 739-746. [Online].
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Wang, J. et al. (2021). Effect of extrusion processing and addition of purple sweet potatoes on the structural properties and in vitro digestibility of extruded rice. Food & function. 12 (2), pp. 739-746. [Online].