Cite
HARVARD Citation
Hackenberg, S. et al. (2019). Impact of altered starch functionality on wheat dough microstructure and its elongation behaviour. Food chemistry. pp. 64-71. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Hackenberg, S. et al. (2019). Impact of altered starch functionality on wheat dough microstructure and its elongation behaviour. Food chemistry. pp. 64-71. [Online].