Cite
HARVARD Citation
Nikinmaa, M. et al. (2020). The role of rye bran acidification and in situ dextran formation on structure and texture of high fibre extrudates. Food research international. p. . [Online].
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Nikinmaa, M. et al. (2020). The role of rye bran acidification and in situ dextran formation on structure and texture of high fibre extrudates. Food research international. p. . [Online].