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APA Citation
Guo, L., Wang, Q., Chen, H., Wu, D., Dai, C., Chen, Y., Ma, Y., Wang, Z., Li, H., Cao, X., & Gao, X. (2022). moderate addition of B-type starch granules improves the rheological properties of wheat dough. Food research international, 160, . http://access.bl.uk/ark:/81055/vdc_100164417856.0x000030