Cite
HARVARD Citation
Amin, T. et al. (2021). Functional cake from rice flour subjected to starch hydrolyzing enzymes: Physicochemical properties and in vitro digestibility. Food bioscience. p. . [Online].
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Amin, T. et al. (2021). Functional cake from rice flour subjected to starch hydrolyzing enzymes: Physicochemical properties and in vitro digestibility. Food bioscience. p. . [Online].