Cite
HARVARD Citation
Sun, X. et al. (2022). Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations: A review. Cereal chemistry. 99 (4), pp. 709-723. [Online].
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Sun, X. et al. (2022). Effects of water, salt, and mixing on the rheological properties of bread dough at large and small deformations: A review. Cereal chemistry. 99 (4), pp. 709-723. [Online].