Cite
HARVARD Citation
Schlörmann, W. et al. (2019). Impact of different roasting conditions on chemical composition, sensory quality and physicochemical properties of waxy-barley products. Food & function. 10 (9), pp. 5436-5445. [Online].
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Schlörmann, W. et al. (2019). Impact of different roasting conditions on chemical composition, sensory quality and physicochemical properties of waxy-barley products. Food & function. 10 (9), pp. 5436-5445. [Online].