Cite
HARVARD Citation
Guo, L. et al. (2022). Moderate addition of B-type starch granules improves the rheological properties of wheat dough. Food research international. p. . [Online].
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Guo, L. et al. (2022). Moderate addition of B-type starch granules improves the rheological properties of wheat dough. Food research international. p. . [Online].