Cite
HARVARD Citation
Struyf, N. et al. (2017). Establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in wheat flour and whole meal bread dough fermentations. Food chemistry. pp. 89-98. [Online].
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Struyf, N. et al. (2017). Establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in wheat flour and whole meal bread dough fermentations. Food chemistry. pp. 89-98. [Online].