Cite
HARVARD Citation
Alu'datt, M. et al. (n.d.). Effects of Barley Flour and Barley Protein Isolate Addition on Rheological and Sensory Properties of Pita Bread. Journal of food quality. 37 (5), pp. 329-338. [Online].
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Alu'datt, M. et al. (n.d.). Effects of Barley Flour and Barley Protein Isolate Addition on Rheological and Sensory Properties of Pita Bread. Journal of food quality. 37 (5), pp. 329-338. [Online].