Cite
HARVARD Citation
Lu, S. et al. (2023). The textural properties of cooked convenience rice upon repeated freeze–thaw treatments are largely affected by water mobility at grain level. Food research international. p. . [Online].
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Lu, S. et al. (2023). The textural properties of cooked convenience rice upon repeated freeze–thaw treatments are largely affected by water mobility at grain level. Food research international. p. . [Online].