Cite
HARVARD Citation
Ai, J. et al. (2018). Anti-staling of high-moisture starchy food: Effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes. Food hydrocolloids. pp. 454-464. [Online].
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Ai, J. et al. (2018). Anti-staling of high-moisture starchy food: Effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes. Food hydrocolloids. pp. 454-464. [Online].