Cite
HARVARD Citation
Luo, D. et al. (2017). Effect of inulin with different degree of polymerization on plain wheat dough rheology and the quality of steamed bread. Journal of cereal science. pp. 205-212. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Luo, D. et al. (2017). Effect of inulin with different degree of polymerization on plain wheat dough rheology and the quality of steamed bread. Journal of cereal science. pp. 205-212. [Online].