ArticleHeliyon2023
Rheological and fermentation properties of doughs and quality of breads from colored wheat varieties.
Romana Šebestíková et al.PubMed ↗Full text ↗Publisher ↗
No numbers read from the abstract.
2 papers cite it
this papercites it
ArticleHeliyon2023
Romana Šebestíková et al.PubMed ↗Full text ↗Publisher ↗
No numbers read from the abstract.