Cite
HARVARD Citation
Bean, S. et al. (2021). Zein functionality in viscoelastic dough for baked food products. Journal of cereal science. 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.
Bean, S. et al. (2021). Zein functionality in viscoelastic dough for baked food products. Journal of cereal science. p. . [Online].