Cite
HARVARD Citation
Wang, X. et al. (2017). Protein interactions during flour mixing using wheat flour with altered starch. Food chemistry. pp. 247-257. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Wang, X. et al. (2017). Protein interactions during flour mixing using wheat flour with altered starch. Food chemistry. pp. 247-257. [Online].