Cite
HARVARD Citation
Hu, L. et al. (2020). Effect of steam explosion on nutritional composition and antioxidative activities of okra seed and its application in gluten‐free cookies. Food science & nutrition. 8 (8), pp. 4409-4421. [Online].
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Hu, L. et al. (2020). Effect of steam explosion on nutritional composition and antioxidative activities of okra seed and its application in gluten‐free cookies. Food science & nutrition. 8 (8), pp. 4409-4421. [Online].