Cite
HARVARD Citation
Ravier, E. et al. (2023). Sodium glutamate and glutamic acid decarboxylase as alternative for classical chemical leavening in wheat (pan)cake batter systems. Journal of cereal science. p. . [Online].
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Ravier, E. et al. (2023). Sodium glutamate and glutamic acid decarboxylase as alternative for classical chemical leavening in wheat (pan)cake batter systems. Journal of cereal science. p. . [Online].