Nutter, J., & Saiz, A. I. (2024). Honey induces changes in the molecular structure and microstructure of gluten in wheat-rye sourdoughs. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 10820132241252252. https://doi.org/10.1177/10820132241252252
Style de citation ChicagoNutter, Julia, et Amelia Ivone Saiz. "Honey Induces Changes in the Molecular Structure and Microstructure of Gluten in Wheat-rye Sourdoughs." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 2024: 10820132241252252. https://dx.doi.org/10.1177/10820132241252252.
Style de citation MLANutter, Julia, et Amelia Ivone Saiz. "Honey Induces Changes in the Molecular Structure and Microstructure of Gluten in Wheat-rye Sourdoughs." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 2024, p. 10820132241252252.