Cite
HARVARD Citation
Tozatti, P. et al. (2020). Effect of L‐cysteine on the rheology and baking quality of doughs formulated with flour from five contrasting Canada spring wheat cultivars. Cereal chemistry. 97 (2), pp. 235-247. [Online].
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Tozatti, P. et al. (2020). Effect of L‐cysteine on the rheology and baking quality of doughs formulated with flour from five contrasting Canada spring wheat cultivars. Cereal chemistry. 97 (2), pp. 235-247. [Online].