Cite
HARVARD Citation
Wang, Z. et al. (2022). Biochemical properties of type I sourdough affected by wheat bran dietary fibre during fermentation. International journal of food science & technology. pp. 1995-2002. [Online].
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Wang, Z. et al. (2022). Biochemical properties of type I sourdough affected by wheat bran dietary fibre during fermentation. International journal of food science & technology. pp. 1995-2002. [Online].