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Q30373828-55467F6A-839A-4F58-B71F-7B4945528AE8
Q30373828-55467F6A-839A-4F58-B71F-7B4945528AE8
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http://www.wikidata.org/entity/statement/Q30373828-55467F6A-839A-4F58-B71F-7B4945528AE8
Study by scanning electron microscopy of mixture of cereal proteins fractions (maize and wheat) from bread doughs prepared at high temperature in the presence of oxidants.
P1433
Q30373828-55467F6A-839A-4F58-B71F-7B4945528AE8
BestRank
Statement
http://www.wikidata.org/entity/statement/Q30373828-55467F6A-839A-4F58-B71F-7B4945528AE8
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wasDerivedFrom
601eafa716793b5469a38c809860cffbca9c2c2d
P1433
Pakistan journal of biological sciences : PJBS