Cite
HARVARD Citation
Aktas-Akyildiz, E. et al. (2017). Effect of steam explosion on enzymatic hydrolysis and baking quality of wheat bran. Journal of cereal science. pp. 25-32. [Online].
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Aktas-Akyildiz, E. et al. (2017). Effect of steam explosion on enzymatic hydrolysis and baking quality of wheat bran. Journal of cereal science. pp. 25-32. [Online].