Cite
HARVARD Citation
Poudel, R. et al. (2018). Changes in enzymatic activities and functionality of whole wheat flour due to steaming of wheat kernels. Food chemistry. pp. 315-320. [Online].
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Poudel, R. et al. (2018). Changes in enzymatic activities and functionality of whole wheat flour due to steaming of wheat kernels. Food chemistry. pp. 315-320. [Online].