Cite
HARVARD Citation
Filipčev, B. et al. (2021). Psyllium as an improver in gluten-free breads: Effect on volume, crumb texture, moisture binding and staling kinetics. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Filipčev, B. et al. (2021). Psyllium as an improver in gluten-free breads: Effect on volume, crumb texture, moisture binding and staling kinetics. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].