Cite
HARVARD Citation
Verheyen, C. et al. (2015). The contribution of glutathione to the destabilizing effect of yeast on wheat dough. Food chemistry. pp. 243-249. [Online].
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Verheyen, C. et al. (2015). The contribution of glutathione to the destabilizing effect of yeast on wheat dough. Food chemistry. pp. 243-249. [Online].