Cite
HARVARD Citation
Marti, A. et al. (n.d.). Dietary fibre enzymatic treatment: a way to improve the rheological properties of high‐fibre‐enriched dough. International journal of food science & technology. pp. 305-307. [Online].
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Marti, A. et al. (n.d.). Dietary fibre enzymatic treatment: a way to improve the rheological properties of high‐fibre‐enriched dough. International journal of food science & technology. pp. 305-307. [Online].