Cite
HARVARD Citation
Isaak, C. et al. (2019). Effects of water absorption and salt on discrimination of wheat gluten strength assessed by dough mixing and protein composition. Journal of cereal science. p. . [Online].
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Isaak, C. et al. (2019). Effects of water absorption and salt on discrimination of wheat gluten strength assessed by dough mixing and protein composition. Journal of cereal science. p. . [Online].