Cite
HARVARD Citation
Wen, Y. et al. (2023). Relationship between wheat flour's quality characteristics and color of fresh wet noodles. International journal of food properties. 26 (1), pp. 290-300. [Online].
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Wen, Y. et al. (2023). Relationship between wheat flour's quality characteristics and color of fresh wet noodles. International journal of food properties. 26 (1), pp. 290-300. [Online].