Cite
HARVARD Citation
Khan, A. et al. (2016). Effect of roasting on physicochemical and functional properties of flaxseed flour. Cogent engineering. 3 (1), p. . [Online].
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Khan, A. et al. (2016). Effect of roasting on physicochemical and functional properties of flaxseed flour. Cogent engineering. 3 (1), p. . [Online].