Cite
HARVARD Citation
Zhu, Y. et al. (2022). Application of barley flour processed by different methods as an alternative to fat in emulsion‐type sausage. Food bioengineering. 1 (1), pp. 82-90. [Online].
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Zhu, Y. et al. (2022). Application of barley flour processed by different methods as an alternative to fat in emulsion‐type sausage. Food bioengineering. 1 (1), pp. 82-90. [Online].