Cite
HARVARD Citation
Wu, N. et al. (n.d.). Cooking Quality, Antioxidant Properties, and Starch Digestibility of Wheat Noodles Substituted with Extruded Brown Rice Flour. Cereal chemistry. 94 (3), pp. 464-470. [Online].
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Wu, N. et al. (n.d.). Cooking Quality, Antioxidant Properties, and Starch Digestibility of Wheat Noodles Substituted with Extruded Brown Rice Flour. Cereal chemistry. 94 (3), pp. 464-470. [Online].