Cite
HARVARD Citation
Cardinali, F. et al. (2022). Liquid sourdough from stone-ground soft wheat (Triticum aestivum) flour: Development and exploitation in the breadmaking process. Food research international. p. . [Online].
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Cardinali, F. et al. (2022). Liquid sourdough from stone-ground soft wheat (Triticum aestivum) flour: Development and exploitation in the breadmaking process. Food research international. p. . [Online].