Cite
HARVARD Citation
Al-Wraikat, M. et al. (2021). Degraded polysaccharide from Lycium barbarum L. leaves improve wheat dough structure and rheology. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Al-Wraikat, M. et al. (2021). Degraded polysaccharide from Lycium barbarum L. leaves improve wheat dough structure and rheology. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].