Cite
HARVARD Citation
Zhang, L. et al. (2022). The globulin aggregation characteristics induced by salt and alkali and its effects on dough processing quality. Journal of cereal science. p. . [Online].
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Zhang, L. et al. (2022). The globulin aggregation characteristics induced by salt and alkali and its effects on dough processing quality. Journal of cereal science. p. . [Online].