Cite
HARVARD Citation
Ma, F. et al. (2019). Bran characteristics influence the quality of whole‐wheat pancakes and baking powder biscuits. Cereal chemistry. 96 (4), pp. 634-646. [Online].
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Ma, F. et al. (2019). Bran characteristics influence the quality of whole‐wheat pancakes and baking powder biscuits. Cereal chemistry. 96 (4), pp. 634-646. [Online].