Cite
HARVARD Citation
Pu, H. et al. (2021). Influence of wheat flour substitution with potato pulp on dough rheology, microstructure and noodle quality. International journal of food science & technology. pp. 2895-2903. [Online].
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Pu, H. et al. (2021). Influence of wheat flour substitution with potato pulp on dough rheology, microstructure and noodle quality. International journal of food science & technology. pp. 2895-2903. [Online].