Cite
HARVARD Citation
Janssen, F. et al. (2018). Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making. Food research international. pp. 299-311. [Online].
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Janssen, F. et al. (2018). Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making. Food research international. pp. 299-311. [Online].