Cite
HARVARD Citation
Avramenko, N. et al. (2020). Effect of salts from the lyotropic series on the handling properties of dough prepared from two hard red spring wheat cultivars of differing quality. Food chemistry. p. . [Online].
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Avramenko, N. et al. (2020). Effect of salts from the lyotropic series on the handling properties of dough prepared from two hard red spring wheat cultivars of differing quality. Food chemistry. p. . [Online].