Cite
HARVARD Citation
Fleischman, E. et al. (2016). Physical, Textural, and Antioxidant Properties of Extruded Waxy Wheat Flour Snack Supplemented with Several Varieties of Bran. Journal of food science. 81 (11), pp. E2726-E2733. [Online].
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Fleischman, E. et al. (2016). Physical, Textural, and Antioxidant Properties of Extruded Waxy Wheat Flour Snack Supplemented with Several Varieties of Bran. Journal of food science. 81 (11), pp. E2726-E2733. [Online].