Cite
HARVARD Citation
Hopkins, E. et al. (2019). Effects of glucose oxidase and organic acids on the properties of a model low sodium dough prepared from Harvest and Pembina CWRS wheat. Journal of cereal science. p. . [Online].
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Hopkins, E. et al. (2019). Effects of glucose oxidase and organic acids on the properties of a model low sodium dough prepared from Harvest and Pembina CWRS wheat. Journal of cereal science. p. . [Online].