Cite
HARVARD Citation
Federici, E. et al. (2020). Effect of zein extrusion and starch type on the rheological behavior of gluten-free dough. Journal of cereal science. p. . [Online].
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Federici, E. et al. (2020). Effect of zein extrusion and starch type on the rheological behavior of gluten-free dough. Journal of cereal science. p. . [Online].