Cite
HARVARD Citation
King, B. et al. (2016). Formation of a viscoelastic dough from isolated total zein (α-, β- and γ-zein) using a glacial acetic acid treatment. Journal of cereal science. pp. 250-257. [Online].
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King, B. et al. (2016). Formation of a viscoelastic dough from isolated total zein (α-, β- and γ-zein) using a glacial acetic acid treatment. Journal of cereal science. pp. 250-257. [Online].