Cite
HARVARD Citation
Yovchev, A. et al. (n.d.). Effects of Salt, Polyethylene Glycol, and Water Content on Dough Rheology for Two Red Spring Wheat Varieties. Cereal chemistry. 94 (3), pp. 513-518. [Online].
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Yovchev, A. et al. (n.d.). Effects of Salt, Polyethylene Glycol, and Water Content on Dough Rheology for Two Red Spring Wheat Varieties. Cereal chemistry. 94 (3), pp. 513-518. [Online].