Cite
HARVARD Citation
Federici, E. et al. (2021). Thermal treatment of dry zein to improve rheological properties in gluten-free dough. Food hydrocolloids. p. . [Online].
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Federici, E. et al. (2021). Thermal treatment of dry zein to improve rheological properties in gluten-free dough. Food hydrocolloids. p. . [Online].