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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Chicago Style (17th ed.) Citation
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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MLA (9th ed.) Citation
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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Warning: These citations may not always be 100% accurate.