Copy and paste this code to insert a reference to this article in your
blog or online community profile:
<div style="margin:10px 10px 10px 10px; padding-left:10px;text-align:left; border-left:10px solid #990033;"> <span style="font-size:14px; padding-bottom:5px; font-weight:bold;">Production of Kefiran in Kefir Grains and its Effects on the Rheological Properties Low Protein Wheat Dough and Quality of France Bulky Bread</span><br/> <span>Adv Crop Sci Tech 2015, 3: 190. 3:4, (2015)<br/> https://doi.org/10.4172/2329-8863.1000190</span> </div>
Highlight
Will Display Like this:
Production of Kefiran in Kefir Grains and its Effects on the Rheological Properties Low Protein Wheat Dough and Quality of France Bulky Bread
Adv Crop Sci Tech 2015, 3: 190. 3:4, (2015)
https://doi.org/10.4172/2329-8863.1000190
Powered by
OMICS International