Cite
HARVARD Citation
Verheyen, C. et al. (2016). Destabilization of wheat dough: Interrelation between CO2 and glutathione. Innovative food science & emerging technologies. pp. 320-325. [Online].
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Verheyen, C. et al. (2016). Destabilization of wheat dough: Interrelation between CO2 and glutathione. Innovative food science & emerging technologies. pp. 320-325. [Online].