Kraithong, S., Lee, S., & Rawdkuen, S. (2018). Effect of red Jasmine rice replacement on rice flour properties and noodle qualities. Food Sci Biotechnol.
Style de citation ChicagoKraithong, Supaluck, Suyong Lee, et Saroat Rawdkuen. "Effect of Red Jasmine Rice Replacement On Rice Flour Properties and Noodle Qualities." Food Sci Biotechnol 2018.
Style de citation MLAKraithong, Supaluck, Suyong Lee, et Saroat Rawdkuen. "Effect of Red Jasmine Rice Replacement On Rice Flour Properties and Noodle Qualities." Food Sci Biotechnol 2018.
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