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Effects of high hydrostatic pressure on quality changes of blends with low-protein wheat and oat flour and derivative foods
Lee, Na-Young, Koo, Jae-GeunVolume:
271
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.07.171
Date:
January, 2019
File:
PDF, 632 KB
english, 2019