Cite
HARVARD Citation
Guldiken, B. et al. (2022). Impact of milling on the functional and physicochemical properties of green lentil and yellow pea flours. Cereal chemistry. 99 (1), pp. 218-229. [Online].
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Guldiken, B. et al. (2022). Impact of milling on the functional and physicochemical properties of green lentil and yellow pea flours. Cereal chemistry. 99 (1), pp. 218-229. [Online].