Cite
HARVARD Citation
Sabillón, L. et al. (2019). Effect of saline organic acid solutions applied during soft wheat tempering on microbial load and flour functionality. Cereal chemistry. 96 (6), pp. 1048-1059. [Online].
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Sabillón, L. et al. (2019). Effect of saline organic acid solutions applied during soft wheat tempering on microbial load and flour functionality. Cereal chemistry. 96 (6), pp. 1048-1059. [Online].