Cite
HARVARD Citation
Parenti, O. et al. (2022). The power consumption profile to improve the kneading operation of unrefined wheat flour in bread-making. Journal of cereal science. p. . [Online].
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Parenti, O. et al. (2022). The power consumption profile to improve the kneading operation of unrefined wheat flour in bread-making. Journal of cereal science. p. . [Online].