Cite
HARVARD Citation
Cappelli, A. et al. (2020). Effects of wheat tempering and stone rotational speed on particle size, dough rheology and bread characteristics for a stone-milled weak flour. Journal of cereal science. p. . [Online].
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Cappelli, A. et al. (2020). Effects of wheat tempering and stone rotational speed on particle size, dough rheology and bread characteristics for a stone-milled weak flour. Journal of cereal science. p. . [Online].