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Effect of ascorbic acid on wheat gluten

โœ Scribed by H. Zentner

Publisher
John Wiley and Sons
Year
1968
Tongue
English
Weight
410 KB
Volume
19
Category
Article
ISSN
0022-5142

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BACKGROUND: Iron fortification of bread often results in sub-optimal quality of the final product due to undesirable changes in the physical characteristics and sensory properties of the bread. In this study both the form of iron (soluble, insoluble or encapsulated) and the type of bread (wheat or g