Cite
HARVARD Citation
Sabillón, L. et al. (n.d.). Effect of Saline Organic Acid Solutions Applied During Wheat Tempering on Flour Functionality. Cereal chemistry. 94 (3), pp. 502-507. [Online].
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Sabillón, L. et al. (n.d.). Effect of Saline Organic Acid Solutions Applied During Wheat Tempering on Flour Functionality. Cereal chemistry. 94 (3), pp. 502-507. [Online].