Vicente Fernández, A. (2024). Microwave treatment of alternative grains: Enhancing flour characteristics and gluten-free bread quality.
Citación estilo ChicagoVicente Fernández, Ainhoa. Microwave Treatment of Alternative Grains: Enhancing Flour Characteristics and Gluten-free Bread Quality. 2024.
Cita MLAVicente Fernández, Ainhoa. Microwave Treatment of Alternative Grains: Enhancing Flour Characteristics and Gluten-free Bread Quality. 2024.
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