Cite
HARVARD Citation
Bardini, G. et al. (2018). Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten supplementation. Lebensmittel-Wissenschaft + Technologie =. pp. 467-476. [Online].
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Bardini, G. et al. (2018). Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten supplementation. Lebensmittel-Wissenschaft + Technologie =. pp. 467-476. [Online].