Cite
HARVARD Citation
Yovchev, A. et al. (n.d.). Interrelationships of Flour, Dough, and Bread Properties Under Reduced Salt Level Conditions. Cereal chemistry. 94 (4), pp. 760-769. [Online].
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Yovchev, A. et al. (n.d.). Interrelationships of Flour, Dough, and Bread Properties Under Reduced Salt Level Conditions. Cereal chemistry. 94 (4), pp. 760-769. [Online].