Cite
HARVARD Citation
Gulzar, B. et al. (2021). Enhancement of resistant starch content in modified rice flour using extrusion technology. Cereal chemistry. 98 (3), pp. 634-641. [Online].
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Gulzar, B. et al. (2021). Enhancement of resistant starch content in modified rice flour using extrusion technology. Cereal chemistry. 98 (3), pp. 634-641. [Online].