Cite
HARVARD Citation
Espinosa-Ramírez, J. et al. (2018). Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads. Food research international. pp. 64-70. [Online].
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Espinosa-Ramírez, J. et al. (2018). Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads. Food research international. pp. 64-70. [Online].