Cite
APA Citation
Debonne, E., Van Bockstaele, F., Van Driessche, M., De Leyn, I., Eeckhout, M., & Devlieghere, F. (2018). impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread. Food control, 91, 12–19. http://access.bl.uk/ark:/81055/vdc_100063974810.0x000028