Cite
HARVARD Citation
Karimi, N. et al. (2021). Amaranth selective hydrolyzed protein influence on sourdough fermentation and wheat bread quality. Food science & nutrition. 9 (12), pp. 6683-6691. [Online].
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Karimi, N. et al. (2021). Amaranth selective hydrolyzed protein influence on sourdough fermentation and wheat bread quality. Food science & nutrition. 9 (12), pp. 6683-6691. [Online].