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Antistaling Additives, Flour Type and Sourdough Process Effects on Functionality of Wheat Doughs

✍ Scribed by ENRIQUE ARMERO; CONCEPCIÓN COLLAR


Book ID
108821051
Publisher
Institute of Food Technologists
Year
1996
Tongue
English
Weight
255 KB
Volume
61
Category
Article
ISSN
0022-1147

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