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Characteristics of bread making doughs: influence of sourdough fermentation on the fundamental rheological properties

✍ Scribed by Alessandro Angioloni; Santina Romani; Gian Gaetano Pinnavaia; Marco Dalla Rosa

Publisher: Springer
Year: 2005
Tongue: English
Weight: 301 KB
Volume: 222
Category: Article
ISSN: 0044-3026
DOI: 10.1007/s00217-005-0087-x

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