Cite
HARVARD Citation
Hamed, A. et al. (n.d.). Quality of Bread and Cookie Baked from Frozen Dough and Batter Containing β‐Glucan‐Rich Barley Flour Fraction. Journal of food quality. 38 (5), pp. 316-327. [Online].
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Hamed, A. et al. (n.d.). Quality of Bread and Cookie Baked from Frozen Dough and Batter Containing β‐Glucan‐Rich Barley Flour Fraction. Journal of food quality. 38 (5), pp. 316-327. [Online].