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APA Citation
Ding, J., Hu, H., Yang, J., Wu, T., Sun, X., Fang, Y., & Huang, Q. (2023). mechanistic study of the impact of germinated brown rice flour on gluten network formation, dough properties and bread quality. Innovative food science & emerging technologies, 83, . http://access.bl.uk/ark:/81055/vdc_100173232626.0x00001a