Cite
HARVARD Citation
D'Almeida, C. et al. (2021). Effect of extrusion and turmeric addition on phenolic compounds and kafirin properties in tannin and tannin-free sorghum. Food research international. p. . [Online].
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D'Almeida, C. et al. (2021). Effect of extrusion and turmeric addition on phenolic compounds and kafirin properties in tannin and tannin-free sorghum. Food research international. p. . [Online].