Cite
HARVARD Citation
Yan, J. et al. (2019). Subcritical water extraction-based methods affect the physicochemical and functional properties of soluble dietary fibers from wheat bran. Food chemistry. p. . [Online].
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Yan, J. et al. (2019). Subcritical water extraction-based methods affect the physicochemical and functional properties of soluble dietary fibers from wheat bran. Food chemistry. p. . [Online].