Cite
HARVARD Citation
Mikkelsen, M. et al. (2017). Barley genotypic β-glucan variation combined with enzymatic modifications direct its potential as a natural ingredient in a high fiber extract. Journal of cereal science. pp. 45-53. [Online].
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Mikkelsen, M. et al. (2017). Barley genotypic β-glucan variation combined with enzymatic modifications direct its potential as a natural ingredient in a high fiber extract. Journal of cereal science. pp. 45-53. [Online].