Cite
HARVARD Citation
Ohmura, M. et al. (2023). Effect of drying profiles on surface structure changes of durum wheat pasta during the boiling process. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Ohmura, M. et al. (2023). Effect of drying profiles on surface structure changes of durum wheat pasta during the boiling process. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].