Cite
HARVARD Citation
Sato, Y. (2019). Rheological properties of toasted bread using a modified American Association of Cereal Chemists method to determine compressive force values. Cereal chemistry. 96 (6), pp. 1060-1067. [Online].
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Sato, Y. (2019). Rheological properties of toasted bread using a modified American Association of Cereal Chemists method to determine compressive force values. Cereal chemistry. 96 (6), pp. 1060-1067. [Online].