Cite
HARVARD Citation
Li, C. et al. (2023). Effect of bran particle size on rheology properties and baking quality of whole wheat flour from four different varieties. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Li, C. et al. (2023). Effect of bran particle size on rheology properties and baking quality of whole wheat flour from four different varieties. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].