(2026). Exploring microstructural integrity and functional attributes of cookies enriched with a compositeblend of water chestnut and barley flour. Italian Journal of Food Science.
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Chicago Style (17th ed.) Citation
"Exploring Microstructural Integrity and Functional Attributes of Cookies Enriched with a Compositeblend of Water Chestnut and Barley Flour."
Italian Journal of Food Science 2026.
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MLA (9th ed.) Citation
"Exploring Microstructural Integrity and Functional Attributes of Cookies Enriched with a Compositeblend of Water Chestnut and Barley Flour."
Italian Journal of Food Science, 2026.
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Warning: These citations may not always be 100% accurate.