Nåbo, E. (2021). Damaged starch and dietary fibre content in Swedish wheat flour: PLS-modelling to predict baking volume. SLU/Department of Molecular Sciences.
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Cita Chicago Style (17a ed.)
Nåbo, Edvin. Damaged Starch and Dietary Fibre Content in Swedish Wheat Flour: PLS-modelling to Predict Baking Volume. SLU/Department of Molecular Sciences, 2021.
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Nåbo, Edvin. Damaged Starch and Dietary Fibre Content in Swedish Wheat Flour: PLS-modelling to Predict Baking Volume. SLU/Department of Molecular Sciences, 2021.
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