Cite
HARVARD Citation
Diantom, A. et al. (2016). Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta. Food chemistry. pp. 91-96. [Online].
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Diantom, A. et al. (2016). Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta. Food chemistry. pp. 91-96. [Online].