Cite
HARVARD Citation
Stone, A. et al. (2019). A comparative study of the functionality and protein quality of a variety of legume and cereal flours. Cereal chemistry. 96 (6), pp. 1159-1169. [Online].
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Stone, A. et al. (2019). A comparative study of the functionality and protein quality of a variety of legume and cereal flours. Cereal chemistry. 96 (6), pp. 1159-1169. [Online].