Cite
HARVARD Citation
Agudelo, C. et al. (2017). Effect of process technology on the nutritional, functional, and physical quality of grapefruit powder. Food science and technology international. pp. 61-74. [Online].
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Agudelo, C. et al. (2017). Effect of process technology on the nutritional, functional, and physical quality of grapefruit powder. Food science and technology international. pp. 61-74. [Online].