Cite
HARVARD Citation
Blutinger, J. et al. (2018). Corrigendum to "Characterization of dough baked via blue laser" [J. Food Eng. 232 (2018) 56–64]. Journal of food engineering. pp. 117-. [Online].
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Blutinger, J. et al. (2018). Corrigendum to "Characterization of dough baked via blue laser" [J. Food Eng. 232 (2018) 56–64]. Journal of food engineering. pp. 117-. [Online].