Cite
HARVARD Citation
Wang, Y. et al. (2022). In situ production of vitamin B12 and dextran in soya flour and rice bran: A tool to improve flavour and texture of B12-fortified bread. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Wang, Y. et al. (2022). In situ production of vitamin B12 and dextran in soya flour and rice bran: A tool to improve flavour and texture of B12-fortified bread. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].