Cite
HARVARD Citation
Diamante, G. et al. (2022). The effect of continuous cooking on the properties of spaghetti and its cooking water. Cereal chemistry. 99 (6), pp. 1331-1338. [Online].
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Diamante, G. et al. (2022). The effect of continuous cooking on the properties of spaghetti and its cooking water. Cereal chemistry. 99 (6), pp. 1331-1338. [Online].