(2026). Ultrasonication as a Green Processing Technology for Modulating the Physico‐Chemical, Rheological and Proximate Properties of Pearl Millet and Bambara Groundnut Flours. Legume Science.
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Chicago Style (17th ed.) Citation
"Ultrasonication as a Green Processing Technology for Modulating the Physico‐Chemical, Rheological and Proximate Properties of Pearl Millet and Bambara Groundnut Flours."
Legume Science 2026.
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MLA (9th ed.) Citation
"Ultrasonication as a Green Processing Technology for Modulating the Physico‐Chemical, Rheological and Proximate Properties of Pearl Millet and Bambara Groundnut Flours."
Legume Science, 2026.
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Warning: These citations may not always be 100% accurate.