Cite
HARVARD Citation
Debonne, E. et al. (2017). Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread. Lebensmittel-Wissenschaft + Technologie =. pp. 16-22. [Online].
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Debonne, E. et al. (2017). Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread. Lebensmittel-Wissenschaft + Technologie =. pp. 16-22. [Online].