Cite
HARVARD Citation
Parenti, O. et al. (2021). The determination of bread dough readiness during kneading of wheat flour: A review of the available methods. Journal of food engineering. p. . [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Parenti, O. et al. (2021). The determination of bread dough readiness during kneading of wheat flour: A review of the available methods. Journal of food engineering. p. . [Online].