Journal

Article
The production and quality evaluation of low glycemic index crispy waffle from whole wheat flour supplemented with type 4-resistant starch and sacred lotus stamen
Journal
FOOD RESEARCH (ISSN: 25502166)
Volume
4
Issue
Suppl. 4
Year
ธันวาคม 2020
Page
1-8
Class
นานาชาติ
DOI
10.26656/fr.2017.4(S4).007
Related Link
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