Cite
HARVARD Citation
Niu, M. et al. (2018). Comparative study on protein polymerization in whole-wheat dough modified by transglutaminase and glucose oxidase. Lebensmittel-Wissenschaft + Technologie =. pp. 323-330. [Online].
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Niu, M. et al. (2018). Comparative study on protein polymerization in whole-wheat dough modified by transglutaminase and glucose oxidase. Lebensmittel-Wissenschaft + Technologie =. pp. 323-330. [Online].