Cite
HARVARD Citation
Simsek, S. et al. (2016). Effect of flour polymeric proteins on dough thermal properties and breadmaking characteristics for hard red spring wheat genotypes. Journal of cereal science. pp. 164-171. [Online].
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Simsek, S. et al. (2016). Effect of flour polymeric proteins on dough thermal properties and breadmaking characteristics for hard red spring wheat genotypes. Journal of cereal science. pp. 164-171. [Online].