Cite
HARVARD Citation
Ooms, N. et al. (2016). Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review. Critical reviews in food science and nutrition. 56 (13), pp. 2101-2114. [Online].
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Ooms, N. et al. (2016). Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review. Critical reviews in food science and nutrition. 56 (13), pp. 2101-2114. [Online].