Cite
HARVARD Citation
Sabillón, L. et al. (2021). Effect of high‐pressure processing on the microbial load and functionality of sugar‐cookie dough. Cereal chemistry. 98 (1), pp. 70-80. [Online].
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Sabillón, L. et al. (2021). Effect of high‐pressure processing on the microbial load and functionality of sugar‐cookie dough. Cereal chemistry. 98 (1), pp. 70-80. [Online].