Cite
HARVARD Citation
Koksel, F. et al. (2018). Investigation of the influence of bakery enzymes on non-yeasted dough properties during mixing. Journal of cereal science. pp. 86-92. [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. (2018). Investigation of the influence of bakery enzymes on non-yeasted dough properties during mixing. Journal of cereal science. pp. 86-92. [Online].