Cite
HARVARD Citation
Ledbetter, M. et al. (2021). Effect of novel sequential soaking treatments on Maillard reaction products in potato and alternative vegetable crisps. Heliyon. 7 (7), p. . [Online].
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Ledbetter, M. et al. (2021). Effect of novel sequential soaking treatments on Maillard reaction products in potato and alternative vegetable crisps. Heliyon. 7 (7), p. . [Online].