Cite
HARVARD Citation
Li, Z. et al. (2021). Improvement of whole wheat dough fermentation for steamed bread making using selected phytate-degrading Wickerhamomyces anomalus P4. Journal of cereal science. p. . [Online].
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Li, Z. et al. (2021). Improvement of whole wheat dough fermentation for steamed bread making using selected phytate-degrading Wickerhamomyces anomalus P4. Journal of cereal science. p. . [Online].