Cite
HARVARD Citation
Bai, X. et al. (2022). Effect of thermal treatments and non‐starch fraction on in vitro starch digestibility of oat bran. Journal of food processing and preservation. 46 (12), p. n/a. [Online].
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Bai, X. et al. (2022). Effect of thermal treatments and non‐starch fraction on in vitro starch digestibility of oat bran. Journal of food processing and preservation. 46 (12), p. n/a. [Online].