Cite
HARVARD Citation
Huo, R. et al. (2022). Effect of Extrusion and Konjac Flour Addition on the Antioxidant Activity, Structural Properties, and In vitro Digestibility of Extruded Oat–Corn Flour. Stärke. p. n/a. [Online].
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Huo, R. et al. (2022). Effect of Extrusion and Konjac Flour Addition on the Antioxidant Activity, Structural Properties, and In vitro Digestibility of Extruded Oat–Corn Flour. Stärke. p. n/a. [Online].