Cite
HARVARD Citation
Thanhaeuser, S. et al. (n.d.). Correlation of Quality Parameters with the Baking Performance of Wheat Flours. Cereal chemistry. 91 (4), pp. 333-341. [Online].
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Thanhaeuser, S. et al. (n.d.). Correlation of Quality Parameters with the Baking Performance of Wheat Flours. Cereal chemistry. 91 (4), pp. 333-341. [Online].