Cite
MLA Citation
Vivian Adams et al.. “Properties of Arabinoxylans in Frozen Dough Enriched with Wheat Fiber.” Cereal chemistry, vol. 94, no. 2, n.d., pp. 242–250. http://access.bl.uk/ark:/81055/vdc_100056918972.0x00005b
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Vivian Adams et al.. “Properties of Arabinoxylans in Frozen Dough Enriched with Wheat Fiber.” Cereal chemistry, vol. 94, no. 2, n.d., pp. 242–250. http://access.bl.uk/ark:/81055/vdc_100056918972.0x00005b