Cite
HARVARD Citation
Sopiwnyk, E. et al. (2020). Effect of pulse flour storage on flour and bread baking properties. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Sopiwnyk, E. et al. (2020). Effect of pulse flour storage on flour and bread baking properties. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].