Cite
HARVARD Citation
Jin, F. et al. (2022). Effect of Different Starches on Edible Quality, In Vitro Starch Digestibility, and Antioxidant Property of Black Rice Noodle. Stärke. p. n/a. [Online].
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Jin, F. et al. (2022). Effect of Different Starches on Edible Quality, In Vitro Starch Digestibility, and Antioxidant Property of Black Rice Noodle. Stärke. p. n/a. [Online].