Cite
HARVARD Citation
Wang, T. et al. (2022). Assessment of the influence of gluten quality on highland barley dough sheet quality by different instruments. Journal of texture studies. 53 (2), pp. 296-306. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Wang, T. et al. (2022). Assessment of the influence of gluten quality on highland barley dough sheet quality by different instruments. Journal of texture studies. 53 (2), pp. 296-306. [Online].