Cite
MLA Citation
Lei Guo et al.. “Moderate addition of B-type starch granules improves the rheological properties of wheat dough.” Food research international, vol. 160, 2022, p. . http://access.bl.uk/ark:/81055/vdc_100164417856.0x000030
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Lei Guo et al.. “Moderate addition of B-type starch granules improves the rheological properties of wheat dough.” Food research international, vol. 160, 2022, p. . http://access.bl.uk/ark:/81055/vdc_100164417856.0x000030