Cite
HARVARD Citation
Janssen, F. et al. (2020). The role of lipids in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents. Food chemistry. p. . [Online].
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Janssen, F. et al. (2020). The role of lipids in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents. Food chemistry. p. . [Online].