Cite
HARVARD Citation
Romano, A. et al. (2021). Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry. Current opinion in food science. pp. 157-167. [Online].
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Romano, A. et al. (2021). Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry. Current opinion in food science. pp. 157-167. [Online].