Cite
HARVARD Citation
Blutinger, J. et al. (2019). Characterization of CO2 laser browning of dough. Innovative food science & emerging technologies. pp. 145-157. [Online].
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Blutinger, J. et al. (2019). Characterization of CO2 laser browning of dough. Innovative food science & emerging technologies. pp. 145-157. [Online].