Cite
HARVARD Citation
Boukid, F. et al. (2019). Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread?. Journal of functional foods. pp. 110-118. [Online].
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Boukid, F. et al. (2019). Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread?. Journal of functional foods. pp. 110-118. [Online].