Cite
HARVARD Citation
Nguyen, T. et al. (2022). Effect of processing on the solubility and molecular size of oat β-glucan and consequences for starch digestibility of oat-fortified noodles. Food chemistry. p. . [Online].
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Nguyen, T. et al. (2022). Effect of processing on the solubility and molecular size of oat β-glucan and consequences for starch digestibility of oat-fortified noodles. Food chemistry. p. . [Online].