Cite
MLA Citation
Majida Al-Wraikat et al.. “Degraded polysaccharide from Lycium barbarum L. leaves improve wheat dough structure and rheology.” Lebensmittel-Wissenschaft + Technologie =, vol. 145, 2021, p. . http://access.bl.uk/ark:/81055/vdc_100130755373.0x000056