Cite
HARVARD Citation
Mancebo, C. et al. (2016). Assessing rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies. Lebensmittel-Wissenschaft + Technologie =. pp. 127-132. [Online].
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Mancebo, C. et al. (2016). Assessing rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies. Lebensmittel-Wissenschaft + Technologie =. pp. 127-132. [Online].