Cite
MLA Citation
Alessio Cappelli et al.. “Improving whole wheat dough tenacity and extensibility: A new kneading process.” Journal of cereal science, vol. 90, 2019, p. . http://access.bl.uk/ark:/81055/vdc_100095196294.0x00002b
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Alessio Cappelli et al.. “Improving whole wheat dough tenacity and extensibility: A new kneading process.” Journal of cereal science, vol. 90, 2019, p. . http://access.bl.uk/ark:/81055/vdc_100095196294.0x00002b