Cite
HARVARD Citation
Hammed, A. et al. (2016). Utilization of Microvisco-Amylograph to Study Flour, Dough, and Bread Qualities of Hydrocolloid/Flour Blends. International journal of food properties. 19 (3), pp. 591-604. [Online].
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Hammed, A. et al. (2016). Utilization of Microvisco-Amylograph to Study Flour, Dough, and Bread Qualities of Hydrocolloid/Flour Blends. International journal of food properties. 19 (3), pp. 591-604. [Online].