Cite
HARVARD Citation
Koksel, F. et al. (2017). The use of synchrotron X-rays and ultrasonics for investigating the bubble size distribution and its evolution in bread dough. Journal of cereal science. pp. 10-18. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Koksel, F. et al. (2017). The use of synchrotron X-rays and ultrasonics for investigating the bubble size distribution and its evolution in bread dough. Journal of cereal science. pp. 10-18. [Online].