Hernández, O., & Franco, I. (2016). Effect of transglutaminase on the reological and bakery properties of cassava (Manihot esculenta) dough.
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Chicago Style (17th ed.) Citation
Hernández, Olmedo, and Indira Franco. Effect of Transglutaminase on the Reological and Bakery Properties of Cassava (Manihot Esculenta) Dough. 2016.
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MLA (9th ed.) Citation
Hernández, Olmedo, and Indira Franco. Effect of Transglutaminase on the Reological and Bakery Properties of Cassava (Manihot Esculenta) Dough. 2016.
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Warning: These citations may not always be 100% accurate.