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Dough properties and bread quality of flours supplemented with cross-linked cornstarches

✍ Scribed by Pham Van Hung; Naofumi Morita

Book ID: 116487789
Publisher: Elsevier Science
Year: 2004
Tongue: English
Weight: 438 KB
Volume: 37
Category: Article
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2003.11.011

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