Cite
HARVARD Citation
Fang, F. et al. (2023). Effects of boiling and steaming process on dietary fiber components and in vitro fermentation characteristics of 9 kinds of whole grains. Food research international. p. . [Online].
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Fang, F. et al. (2023). Effects of boiling and steaming process on dietary fiber components and in vitro fermentation characteristics of 9 kinds of whole grains. Food research international. p. . [Online].