Cite
HARVARD Citation
Ding, X. et al. (n.d.). Effect of barley antifreeze protein on thermal properties and water state of dough during freezing and freeze-thaw cycles. Food hydrocolloids. pp. 32-40. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Ding, X. et al. (n.d.). Effect of barley antifreeze protein on thermal properties and water state of dough during freezing and freeze-thaw cycles. Food hydrocolloids. pp. 32-40. [Online].