Wang, Y., Zhang, M., Mujumdar, A., & ENGINEERING, M. (2014). Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks.
Chicago Style CitationWang, Y., M. Zhang, A.S Mujumdar, and MECHANICAL ENGINEERING. Influence of Green Banana Flour Substitution for Cassava Starch On the Nutrition, Color, Texture and Sensory Quality in Two Types of Snacks. 2014.
MLA引文Wang, Y., M. Zhang, A.S Mujumdar, and MECHANICAL ENGINEERING. Influence of Green Banana Flour Substitution for Cassava Starch On the Nutrition, Color, Texture and Sensory Quality in Two Types of Snacks. 2014.
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