Cite
HARVARD Citation
Yang, J. et al. (2022). Elucidation of rheological properties of frozen non-fermented dough with different thawing treatments: The view from protein structure and water mobility. Journal of cereal science. p. . [Online].
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Yang, J. et al. (2022). Elucidation of rheological properties of frozen non-fermented dough with different thawing treatments: The view from protein structure and water mobility. Journal of cereal science. p. . [Online].