Cite
MLA Citation
Guénaëlle Diler et al.. “Assessment of amyloglucosidase activity during production and storage of laminated pie dough. Impact on raw dough properties and sweetness after baking.” Journal of cereal science, vol. 61, 2015, pp. 63–70. http://access.bl.uk/ark:/81055/vdc_100042103895.0x000030