Cite
HARVARD Citation
Garcia-Valle, D. et al. (2021). Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta. Food chemistry. p. . [Online].
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Garcia-Valle, D. et al. (2021). Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta. Food chemistry. p. . [Online].