Cite
HARVARD Citation
Geisslitz, S. et al. (2018). Gluten protein composition and aggregation properties as predictors for bread volume of common wheat, spelt, durum wheat, emmer and einkorn. Journal of cereal science. pp. 204-212. [Online].
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Geisslitz, S. et al. (2018). Gluten protein composition and aggregation properties as predictors for bread volume of common wheat, spelt, durum wheat, emmer and einkorn. Journal of cereal science. pp. 204-212. [Online].