Cite
HARVARD Citation
Guo, Y. et al. (2021). Molecular basis of sodium chloride dominated glutenin interaction and bread properties. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Guo, Y. et al. (2021). Molecular basis of sodium chloride dominated glutenin interaction and bread properties. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].