Cite
HARVARD Citation
Park, J. et al. (2022). Effect of steaming and roasting on the quality and resistant starch of brown rice flour with high amylose content. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Park, J. et al. (2022). Effect of steaming and roasting on the quality and resistant starch of brown rice flour with high amylose content. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].