Cite
HARVARD Citation
Li, Y. et al. (2022). Correlation of microstructure, pore characteristics and hydration properties of wheat bran modified by airflow impact mill. Innovative food science & emerging technologies. p. . [Online].
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Li, Y. et al. (2022). Correlation of microstructure, pore characteristics and hydration properties of wheat bran modified by airflow impact mill. Innovative food science & emerging technologies. p. . [Online].