Cite
HARVARD Citation
Yano, H. et al. (2017). Development of gluten-free rice bread: Pickering stabilization as a possible batter-swelling mechanism. Lebensmittel-Wissenschaft + Technologie =. pp. 632-639. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Yano, H. et al. (2017). Development of gluten-free rice bread: Pickering stabilization as a possible batter-swelling mechanism. Lebensmittel-Wissenschaft + Technologie =. pp. 632-639. [Online].