Cite
HARVARD Citation
Wu, S. et al. (2022). Effect of sourdough fermented with corn oil and lactic acid bacteria on bread flavor. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Wu, S. et al. (2022). Effect of sourdough fermented with corn oil and lactic acid bacteria on bread flavor. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].