Cite
HARVARD Citation
Smith, B. et al. (2017). Effect of Salt and Ethanol Addition on Zein–Starch Dough and Bread Quality. Journal of food science. 82 (3), pp. 613-621. [Online].
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Smith, B. et al. (2017). Effect of Salt and Ethanol Addition on Zein–Starch Dough and Bread Quality. Journal of food science. 82 (3), pp. 613-621. [Online].