Cite
MLA Citation
Wenjuan Lou et al.. “The influence of Cabernet Sauvignon wine grape pomace powder addition on the rheological and microstructural properties of wheat dough.” CyTA: journal of food, vol. 19, no. 1, 2021, pp. 751–761. http://access.bl.uk/ark:/81055/vdc_100142341729.0x000010