Cite
HARVARD Citation
Yang, S. et al. (2021). Evaluation of cooking performance, structural properties, storage stability and shelf life prediction of high-moisture wet starch noodles. Food chemistry. p. . [Online].
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Yang, S. et al. (2021). Evaluation of cooking performance, structural properties, storage stability and shelf life prediction of high-moisture wet starch noodles. Food chemistry. p. . [Online].