XIAOXUAN, J., & TECHNOLOGY, F. S. &. (2021). EFFECT OF WHEAT BRAN FORTIFICATION ON THE QUALITY, CHEWING PROPERTIES, AND DIGESTIBILITY OF DRIED WHITE NOODLE.
Chicago Style CitationXIAOXUAN, JIN, and FOOD SCIENCE & TECHNOLOGY. EFFECT OF WHEAT BRAN FORTIFICATION ON THE QUALITY, CHEWING PROPERTIES, AND DIGESTIBILITY OF DRIED WHITE NOODLE. 2021.
MLA引文XIAOXUAN, JIN, and FOOD SCIENCE & TECHNOLOGY. EFFECT OF WHEAT BRAN FORTIFICATION ON THE QUALITY, CHEWING PROPERTIES, AND DIGESTIBILITY OF DRIED WHITE NOODLE. 2021.
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