Items where Author is "Stewart, B.G."

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Henry, R. J., Martin, D.J. and Stewart, B.G. (1989) Cell-wall polysaccharides of rye-derived wheats: Investigations of the biochemical causes of dough stickiness. Food Chemistry, 34 (4). pp. 309-316. https://doi.org/10.1016/0308-8146(89)90107-6

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