Cite
HARVARD Citation
Simsek, S. et al. (2020). Starch digestibility properties of bread from hard red spring wheat cultivars released in the last 100 years. Cereal chemistry. 97 (1), pp. 138-148. [Online].
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Simsek, S. et al. (2020). Starch digestibility properties of bread from hard red spring wheat cultivars released in the last 100 years. Cereal chemistry. 97 (1), pp. 138-148. [Online].