Cite
HARVARD Citation
Baggio, A. et al. (2023). Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals. Journal of functional foods. p. . [Online].
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Baggio, A. et al. (2023). Brown rice and pulses for the development of shelf-stable and low glycemic index ready-to-eat meals. Journal of functional foods. p. . [Online].