Cite
HARVARD Citation
Warechowska, M. et al. (2016). Effect of tempering moisture of wheat on grinding energy, middlings and flour size distribution, and gluten and dough mixing properties. Journal of cereal science. pp. 306-312. [Online].
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Warechowska, M. et al. (2016). Effect of tempering moisture of wheat on grinding energy, middlings and flour size distribution, and gluten and dough mixing properties. Journal of cereal science. pp. 306-312. [Online].