Cite
HARVARD Citation
Ooms, N. et al. (2018). Intact and Damaged Wheat Starch and Amylase Functionality During Multilayered Fermented Pastry Making. Journal of food science. 83 (10), pp. 2489-2499. [Online].
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Ooms, N. et al. (2018). Intact and Damaged Wheat Starch and Amylase Functionality During Multilayered Fermented Pastry Making. Journal of food science. 83 (10), pp. 2489-2499. [Online].