[1]
Raheem, D., Liu, A. and Li, C. 2019. Textural and sensory characteristics of oven baked and steamed bread. Emirates Journal of Food and Agriculture. 31, 8 (Sep. 2019), 580-586. DOI:https://doi.org/https://doi.org/10.9755/ejfa.2019.v31.i8.1986.