Cite
MLA Citation
Fengyun Ma et al.. “Bran characteristics influence the quality of whole‐wheat pancakes and baking powder biscuits.” Cereal chemistry, vol. 96, no. 4, 2019, pp. 634–646. http://access.bl.uk/ark:/81055/vdc_100086845722.0x000064
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Fengyun Ma et al.. “Bran characteristics influence the quality of whole‐wheat pancakes and baking powder biscuits.” Cereal chemistry, vol. 96, no. 4, 2019, pp. 634–646. http://access.bl.uk/ark:/81055/vdc_100086845722.0x000064