Cite
HARVARD Citation
Bou Orm, R. et al. (2021). Impacts of the baking heating rate on the water mobility, starch microstructure and mechanical properties of degassed crumb during staling. Journal of cereal science. p. . [Online].
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Bou Orm, R. et al. (2021). Impacts of the baking heating rate on the water mobility, starch microstructure and mechanical properties of degassed crumb during staling. Journal of cereal science. p. . [Online].