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Effect of damaged starch levels on flour-thermal behaviour and bread staling

✍ Scribed by Alberto E. León; Gabriela N. Barrera; Gabriela T. Pérez; Pablo D. Ribotta; Cristina M. Rosell

Publisher
Springer
Year
2006
Tongue
English
Weight
253 KB
Volume
224
Category
Article
ISSN
0044-3026

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