Cite
HARVARD Citation
Parenti, O. et al. (2021). Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Parenti, O. et al. (2021). Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].