Cite
HARVARD Citation
Rumiyati, R. et al. (n.d.). Effects of lupin incorporation on the physical properties and stability of bioactive constituents in muffins. International journal of food science & technology. pp. 103-110. [Online].
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Rumiyati, R. et al. (n.d.). Effects of lupin incorporation on the physical properties and stability of bioactive constituents in muffins. International journal of food science & technology. pp. 103-110. [Online].