Cite
HARVARD Citation
Arslan‐Tontul, S. et al. (2022). Refractance window drying in the production of instant baker's yeast and its effect on the quality characteristics of bread. Journal of food science. 87 (11), pp. 4991-5000. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Arslan‐Tontul, S. et al. (2022). Refractance window drying in the production of instant baker's yeast and its effect on the quality characteristics of bread. Journal of food science. 87 (11), pp. 4991-5000. [Online].