Cite
HARVARD Citation
Candal‐Uslu, C. et al. (2021). A new gluten‐free product: Brown rice bulgur, and its physical and chemical properties. Journal of food processing and preservation. 45 (3), p. n/a. [Online].
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Candal‐Uslu, C. et al. (2021). A new gluten‐free product: Brown rice bulgur, and its physical and chemical properties. Journal of food processing and preservation. 45 (3), p. n/a. [Online].