Cite
HARVARD Citation
Wang, H. et al. (2021). Improving quality attributes of sweet dumplings by germination: Effect of glutinous rice flour microstructure and physicochemical properties. Food bioscience. p. . [Online].
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Wang, H. et al. (2021). Improving quality attributes of sweet dumplings by germination: Effect of glutinous rice flour microstructure and physicochemical properties. Food bioscience. p. . [Online].