Cite
MLA Citation
Siyuan Liu et al.. “Improvement of the nutritional quality of lentil flours by infrared heating of seeds varying in size.” Food chemistry, vol. 396, 2022, p. . http://access.bl.uk/ark:/81055/vdc_100161792169.0x000042
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Siyuan Liu et al.. “Improvement of the nutritional quality of lentil flours by infrared heating of seeds varying in size.” Food chemistry, vol. 396, 2022, p. . http://access.bl.uk/ark:/81055/vdc_100161792169.0x000042