Cite
HARVARD Citation
Yu, L. et al. (2021). Novel parameters characterizing size distribution of A and B starch granules in the gluten network: Effects on dough stability in bread wheat. Carbohydrate polymers. p. . [Online].
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Yu, L. et al. (2021). Novel parameters characterizing size distribution of A and B starch granules in the gluten network: Effects on dough stability in bread wheat. Carbohydrate polymers. p. . [Online].