Cite
MLA Citation
Johanan Espinosa-Ramírez et al.. “Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads.” Food research international, vol. 106, 2018, pp. 64–70. http://access.bl.uk/ark:/81055/vdc_100059053481.0x00001a