1.
Romano A, Cesarano L, Sarghini F, Masi P. The Influence of Arabinogalactan on Wheat Dough Development during Mixing and Leavening Process. Chemical Engineering Transactions [Internet]. 20Jun.2013 [cited 17Jul.2024];32:1765-70. Available from: https://www.cetjournal.it/index.php/cet/article/view/CET1332295