Cite
HARVARD Citation
Wani, I. et al. (2016). Effect of roasting on physicochemical, functional and antioxidant properties of arrowhead (Sagittaria sagittifolia L.) flour. Food chemistry. pp. 345-352. [Online].
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Wani, I. et al. (2016). Effect of roasting on physicochemical, functional and antioxidant properties of arrowhead (Sagittaria sagittifolia L.) flour. Food chemistry. pp. 345-352. [Online].