Wheat batter physical properties as influenced by starch/flour types and egg contents
Crossref DOI link: https://doi.org/10.1007/s11694-017-9694-z
Published Online: 2017-11-21
Published Print: 2018-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Saleh, Mohammed http://orcid.org/0000-0002-7263-7065
License valid from 2017-11-21
