Cite
HARVARD Citation
Rocca-Smith, J. et al. (2016). Effect of lipid incorporation on functional properties of wheat gluten based edible films. Journal of cereal science. pp. 275-282. [Online].
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Rocca-Smith, J. et al. (2016). Effect of lipid incorporation on functional properties of wheat gluten based edible films. Journal of cereal science. pp. 275-282. [Online].