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2021 Other Outputs The role of oat polysaccharide structure and processing in the quality of oat-fortified noodlesNguyen, Thi Le Thoa (2021). The role of oat polysaccharide structure and processing in the quality of oat-fortified noodles. PhD Thesis, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland. doi: 10.14264/0014ae2 |
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2020 Other Outputs Effect of processing steps on oat polysaccharides, their functionalities and consequent effects on quality of oat-fortified noodlesNguyen, Thi Le Thoa (2020). Effect of processing steps on oat polysaccharides, their functionalities and consequent effects on quality of oat-fortified noodles. PhD Thesis, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland. |
