Cite
APA Citation
Marchini, M., Arduini, R., & Carini, E. (2021). insight into molecular and rheological properties of sprouted sorghum flour. Food chemistry, 356, . http://access.bl.uk/ark:/81055/vdc_100129544121.0x000037
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Marchini, M., Arduini, R., & Carini, E. (2021). insight into molecular and rheological properties of sprouted sorghum flour. Food chemistry, 356, . http://access.bl.uk/ark:/81055/vdc_100129544121.0x000037