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APA Citation
Han, A., Romero, H. M., Nishijima, N., Ichimura, T., Handa, A., Xu, C., & Zhang, Y. (2019). effect of egg white solids on the rheological properties and bread making performance of gluten-free batter. Food hydrocolloids, 87, 287–296. http://access.bl.uk/ark:/81055/vdc_100070089118.0x00003c