Cite
HARVARD Citation
Majzoobi, M. et al. (n.d.). Effect of Wheat Bran of Reduced Phytic Acid Content on the Quality of Batter and Sponge Cake. Journal of food processing and preservation. 38 (3), pp. 987-995. [Online].
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Majzoobi, M. et al. (n.d.). Effect of Wheat Bran of Reduced Phytic Acid Content on the Quality of Batter and Sponge Cake. Journal of food processing and preservation. 38 (3), pp. 987-995. [Online].