Cite
HARVARD Citation
Hutasoit, J. et al. (2021). The effect of transglutaminase on gluten-free soy bread baked using ohmic heating. IOP conference series. 924 (1), p. . [Online].
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Hutasoit, J. et al. (2021). The effect of transglutaminase on gluten-free soy bread baked using ohmic heating. IOP conference series. 924 (1), p. . [Online].