Cite
HARVARD Citation
Huang, S. et al. (2018). Composition of legume soaking water and emulsifying properties in gluten-free bread. Food science and technology international. pp. 232-241. [Online].
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Huang, S. et al. (2018). Composition of legume soaking water and emulsifying properties in gluten-free bread. Food science and technology international. pp. 232-241. [Online].