Cite
HARVARD Citation
Wang, Y. et al. (2018). Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread. Food hydrocolloids. pp. 396-405. [Online].
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Wang, Y. et al. (2018). Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread. Food hydrocolloids. pp. 396-405. [Online].