Cite
HARVARD Citation
Abhilasha, A. et al. (2022). Effects of hydrothermal treatment and low-temperature storage of whole wheat grains on in vitro starch hydrolysis and flour properties. Food chemistry. p. . [Online].
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Abhilasha, A. et al. (2022). Effects of hydrothermal treatment and low-temperature storage of whole wheat grains on in vitro starch hydrolysis and flour properties. Food chemistry. p. . [Online].