Cite
HARVARD Citation
Yu, Y. et al. (2018). Contribution of spontaneously-fermented sourdoughs with pear and navel orange for the bread-making. Lebensmittel-Wissenschaft + Technologie =. pp. 336-343. [Online].
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Yu, Y. et al. (2018). Contribution of spontaneously-fermented sourdoughs with pear and navel orange for the bread-making. Lebensmittel-Wissenschaft + Technologie =. pp. 336-343. [Online].