Cite
HARVARD Citation
Pycarelle, S. et al. (2019). Wheat (Triticum aestivum L.) flour free lipid fractions negatively impact the quality of sponge cake. Food chemistry. pp. 401-409. [Online].
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Pycarelle, S. et al. (2019). Wheat (Triticum aestivum L.) flour free lipid fractions negatively impact the quality of sponge cake. Food chemistry. pp. 401-409. [Online].