Cite
HARVARD Citation
Yan, H. et al. (2021). Characteristics of A/B-type starch-wheat germ oil complexes and their effects on noodle texture. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Yan, H. et al. (2021). Characteristics of A/B-type starch-wheat germ oil complexes and their effects on noodle texture. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].