Cite
HARVARD Citation
Liu, Z. et al. (2021). Comparison on physicochemical properties of mung bean flour and isolated starch under different level of high static pressure. Cereal chemistry. 98 (6), pp. 1203-1214. [Online].
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Liu, Z. et al. (2021). Comparison on physicochemical properties of mung bean flour and isolated starch under different level of high static pressure. Cereal chemistry. 98 (6), pp. 1203-1214. [Online].