(2026). Comparative Physicochemical and Techno‐Functional Characterisation of Legume Protein Concentrates for Gluten‐Free Bread Applications. Legume Science.
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Chicago Style (17th ed.) Citation
"Comparative Physicochemical and Techno‐Functional Characterisation of Legume Protein Concentrates for Gluten‐Free Bread Applications."
Legume Science 2026.
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MLA (9th ed.) Citation
"Comparative Physicochemical and Techno‐Functional Characterisation of Legume Protein Concentrates for Gluten‐Free Bread Applications."
Legume Science, 2026.
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Warning: These citations may not always be 100% accurate.