Cite
HARVARD Citation
Stone, A. et al. (2018). Effect of organic acids and NaCl on the rheological properties of dough prepared using Pembina and Harvest CWRS wheat cultivars. Cereal chemistry. 95 (3), pp. 478-485. [Online].
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Stone, A. et al. (2018). Effect of organic acids and NaCl on the rheological properties of dough prepared using Pembina and Harvest CWRS wheat cultivars. Cereal chemistry. 95 (3), pp. 478-485. [Online].