Cite
HARVARD Citation
Mir, S. et al. (2016). Influence of hydrocolloids on dough handling and technological properties of gluten-free breads. Trends in food science & technology. pp. 49-57. [Online].
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Mir, S. et al. (2016). Influence of hydrocolloids on dough handling and technological properties of gluten-free breads. Trends in food science & technology. pp. 49-57. [Online].