Cite
HARVARD Citation
Saito, K. et al. (2022). Effect of the addition of high‐temperature water on the properties of batter and bread made from gluten‐free rice flour. Journal of food science. 87 (2), pp. 576-584. [Online].
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Saito, K. et al. (2022). Effect of the addition of high‐temperature water on the properties of batter and bread made from gluten‐free rice flour. Journal of food science. 87 (2), pp. 576-584. [Online].