Cite
HARVARD Citation
Davies‐Hoes, L. et al. (n.d.). Effect of Pea Flours with Different Particle Sizes on Antioxidant Activity in Pan Breads. Cereal chemistry. 94 (5), pp. 866-872. [Online].
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Davies‐Hoes, L. et al. (n.d.). Effect of Pea Flours with Different Particle Sizes on Antioxidant Activity in Pan Breads. Cereal chemistry. 94 (5), pp. 866-872. [Online].