Cite
HARVARD Citation
Pasqualone, A. et al. (2018). Effect of processing variables on the physico-chemical characteristics and aroma of borş, a traditional beverage derived from wheat bran. Food chemistry. pp. 242-252. [Online].
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Pasqualone, A. et al. (2018). Effect of processing variables on the physico-chemical characteristics and aroma of borş, a traditional beverage derived from wheat bran. Food chemistry. pp. 242-252. [Online].