Cite
HARVARD Citation
Bokić, J. et al. (2022). Broccoli sprouts as a novel food ingredient: Nutritional, functional and sensory aspects of sprouts enriched pasta. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Bokić, J. et al. (2022). Broccoli sprouts as a novel food ingredient: Nutritional, functional and sensory aspects of sprouts enriched pasta. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].