Cite
HARVARD Citation
Ning, M. et al. (2023). Effects of different stirrer modes on the physicochemical properties of vegetables during cooking. International journal of food science & technology. pp. 1454-1464. [Online].
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Ning, M. et al. (2023). Effects of different stirrer modes on the physicochemical properties of vegetables during cooking. International journal of food science & technology. pp. 1454-1464. [Online].