Cite
HARVARD Citation
Ding, J. et al. (2023). Mechanistic study of the impact of germinated brown rice flour on gluten network formation, dough properties and bread quality. Innovative food science & emerging technologies. p. . [Online].
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Ding, J. et al. (2023). Mechanistic study of the impact of germinated brown rice flour on gluten network formation, dough properties and bread quality. Innovative food science & emerging technologies. p. . [Online].