Cite
HARVARD Citation
Trevisan, S. et al. (n.d.). Relationship between nitrogen functionality and wheat flour dough rheology: Extensional and shear approaches. Food research international. p. . [Online].
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Trevisan, S. et al. (n.d.). Relationship between nitrogen functionality and wheat flour dough rheology: Extensional and shear approaches. Food research international. p. . [Online].