Cite
HARVARD Citation
Saeed, F. et al. (n.d.). Effect of Arabinoxylan and Arabinogalactan on Textural Attributes of Bread. Journal of food processing and preservation. 39 (6), pp. 1070-1088. [Online].
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Saeed, F. et al. (n.d.). Effect of Arabinoxylan and Arabinogalactan on Textural Attributes of Bread. Journal of food processing and preservation. 39 (6), pp. 1070-1088. [Online].