Cite
HARVARD Citation
Alsuhaibani, A. et al. (2022). Technological, Sensory, and Hypoglycemic Effects of Quinoa Flour Incorporation into Biscuits. Journal of food quality. p. . [Online].
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Alsuhaibani, A. et al. (2022). Technological, Sensory, and Hypoglycemic Effects of Quinoa Flour Incorporation into Biscuits. Journal of food quality. p. . [Online].