Cite
HARVARD Citation
Wang, Y. et al. (2021). Challenges and opportunities for wheat alternative grains in breadmaking: Ex-situ- versus in-situ-produced dextran. Trends in food science & technology. pp. 232-244. [Online].
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Wang, Y. et al. (2021). Challenges and opportunities for wheat alternative grains in breadmaking: Ex-situ- versus in-situ-produced dextran. Trends in food science & technology. pp. 232-244. [Online].