Cite
HARVARD Citation
Bourré, L. et al. (2019). Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours. Cereal chemistry. 96 (4), pp. 655-667. [Online].
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Bourré, L. et al. (2019). Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours. Cereal chemistry. 96 (4), pp. 655-667. [Online].