Cite
HARVARD Citation
Zhang, Y. et al. (2023). Effects of high temperature, high humidity, and cold storage on structure and qualities of whole oat flour noodles during processing. Journal of food science. 88 (1), pp. 83-93. [Online].
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Zhang, Y. et al. (2023). Effects of high temperature, high humidity, and cold storage on structure and qualities of whole oat flour noodles during processing. Journal of food science. 88 (1), pp. 83-93. [Online].