Cite
HARVARD Citation
Cheng, H. et al. (2022). Development of a water solubility model of extruded feeds by utilizing a starch gelatinization model. International journal of food properties. 25 (1), pp. 463-476. [Online].
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Cheng, H. et al. (2022). Development of a water solubility model of extruded feeds by utilizing a starch gelatinization model. International journal of food properties. 25 (1), pp. 463-476. [Online].