Cite
HARVARD Citation
Hu, X. et al. (2023). An extensive review: How starch and gluten impact dough machinability and resultant bread qualities. Critical reviews in food science and nutrition. 63 (13), pp. 1930-1941. [Online].
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Hu, X. et al. (2023). An extensive review: How starch and gluten impact dough machinability and resultant bread qualities. Critical reviews in food science and nutrition. 63 (13), pp. 1930-1941. [Online].