Cite
MLA Citation
Veronica Gallo et al.. “Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour.” Lebensmittel-Wissenschaft + Technologie =, vol. 154, 2022, p. . http://access.bl.uk/ark:/81055/vdc_100146760601.0x000059