Cite
HARVARD Citation
Ostermann-Porcel, M. et al. (2017). Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value. Journal of food quality. p. . [Online].
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Ostermann-Porcel, M. et al. (2017). Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value. Journal of food quality. p. . [Online].