Bhat, R. (2016). Effect of extrusion cooking on β-glucan and fructan in wheat and rye bran.
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Chicago Style (17th ed.) Citation
Bhat, Ramanath. Effect of Extrusion Cooking on β-glucan and Fructan in Wheat and Rye Bran. 2016.
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MLA (9th ed.) Citation
Bhat, Ramanath. Effect of Extrusion Cooking on β-glucan and Fructan in Wheat and Rye Bran. 2016.
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Warning: These citations may not always be 100% accurate.