Cite
HARVARD Citation
Yang, L. et al. (2022). Effect of black soybean flour particle size on the nutritional, texture and physicochemical characteristics of cookies. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Yang, L. et al. (2022). Effect of black soybean flour particle size on the nutritional, texture and physicochemical characteristics of cookies. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].