Cite
HARVARD Citation
Geng, D. et al. (2023). Insights into the textural properties and starch digestibility on rice noodles as affected by the addition of maize starch and rice starch. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Geng, D. et al. (2023). Insights into the textural properties and starch digestibility on rice noodles as affected by the addition of maize starch and rice starch. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].