Cite
HARVARD Citation
De Arcangelis, E. et al. (2022). High‐amylose bread wheat and its effects on cooking quality and nutritional properties of pasta. International journal of food science & technology. pp. 6785-6794. [Online].
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De Arcangelis, E. et al. (2022). High‐amylose bread wheat and its effects on cooking quality and nutritional properties of pasta. International journal of food science & technology. pp. 6785-6794. [Online].