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HARVARD Citation
Ali, S. et al. (2022). A novel approach to improve the nutritional value of black gram (Vigna mungo L.) by the combined effect of pre-gelatinization and fermentation by Lactobacillus sp. E14 and Saccharomyces cerevisiae MK-157: Impact on morphological, thermal, and chemical structural properties. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].