Cite
HARVARD Citation
Cai, L. et al. (n.d.). Influence of Bran Particle Size on Bread‐Baking Quality of Whole Grain Wheat Flour and Starch Retrogradation. Cereal chemistry. 91 (1), pp. 65-71. [Online].
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Cai, L. et al. (n.d.). Influence of Bran Particle Size on Bread‐Baking Quality of Whole Grain Wheat Flour and Starch Retrogradation. Cereal chemistry. 91 (1), pp. 65-71. [Online].