Cite
HARVARD Citation
Barbosa-Ríos, J. et al. (2018). Effect of new generation enzymes addition on the physical, viscoelastic and textural properties of traditional Mexican sweet bread. Journal of cereal science. pp. 160-167. [Online].
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Barbosa-Ríos, J. et al. (2018). Effect of new generation enzymes addition on the physical, viscoelastic and textural properties of traditional Mexican sweet bread. Journal of cereal science. pp. 160-167. [Online].