Cite
MLA Citation
Elis R.F. Boita et al.. “Rheological properties of wheat flour dough and pan bread with wheat bran.” Journal of cereal science, vol. 71, 2016, pp. 177–182. http://access.bl.uk/ark:/81055/vdc_100038466912.0x000059
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Elis R.F. Boita et al.. “Rheological properties of wheat flour dough and pan bread with wheat bran.” Journal of cereal science, vol. 71, 2016, pp. 177–182. http://access.bl.uk/ark:/81055/vdc_100038466912.0x000059