Cite
HARVARD Citation
Gallo, V. et al. (2022). Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Gallo, V. et al. (2022). Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].