Cite
HARVARD Citation
Mashkour, M. et al. (2022). Effect of Green Tea Powder on Physicochemical Properties and Glycemic Potential of Sponge Cake. Journal of food quality. p. . [Online].
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Mashkour, M. et al. (2022). Effect of Green Tea Powder on Physicochemical Properties and Glycemic Potential of Sponge Cake. Journal of food quality. p. . [Online].