Cite
HARVARD Citation
Zhou, T. et al. (2022). Effect of aleurone‐rich fraction on texture and nutritional properties of breads. International journal of food science & technology. pp. 7942-7951. [Online].
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Zhou, T. et al. (2022). Effect of aleurone‐rich fraction on texture and nutritional properties of breads. International journal of food science & technology. pp. 7942-7951. [Online].