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Effect of modified celluloses on dough rheology and microstructure

✍ Scribed by M.J. Correa; M.C. Añón; G.T. Pérez; C. Ferrero

Book ID: 116488692
Publisher: Elsevier Science
Year: 2010
Tongue: English
Weight: 876 KB
Volume: 43
Category: Article
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2009.11.016

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