Cite
HARVARD Citation
Guiné, R. et al. (2020). Whey-Bread, an Improved Food Product: Evaluation of Textural Characteristics. Journal of culinary science & technology. 18 (1), pp. 40-53. [Online].
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Guiné, R. et al. (2020). Whey-Bread, an Improved Food Product: Evaluation of Textural Characteristics. Journal of culinary science & technology. 18 (1), pp. 40-53. [Online].