Cite
HARVARD Citation
Nitta, Y. et al. (2018). Utilization of Ca2+-induced setting of alginate or low methoxyl pectin for noodle production from Japonica rice. Lebensmittel-Wissenschaft + Technologie =. pp. 362-369. [Online].
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Nitta, Y. et al. (2018). Utilization of Ca2+-induced setting of alginate or low methoxyl pectin for noodle production from Japonica rice. Lebensmittel-Wissenschaft + Technologie =. pp. 362-369. [Online].