Cite
HARVARD Citation
Jambrec, D. et al. (2015). Effect of autoclaving and cooking on phenolic compounds in buckwheat-enriched whole wheat tagliatelle. Journal of cereal science. pp. 1-9. [Online].
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Jambrec, D. et al. (2015). Effect of autoclaving and cooking on phenolic compounds in buckwheat-enriched whole wheat tagliatelle. Journal of cereal science. pp. 1-9. [Online].