Cite
HARVARD Citation
Yue, Q. et al. (2019). Effects of fermentation on the rheological characteristics of dough and the quality of steamed bread. Journal of food processing and preservation. 43 (10), p. n/a. [Online].
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Yue, Q. et al. (2019). Effects of fermentation on the rheological characteristics of dough and the quality of steamed bread. Journal of food processing and preservation. 43 (10), p. n/a. [Online].