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Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread

✍ Scribed by Hye Min Han; Bong-Kyung Koh

Publisher: John Wiley and Sons
Year: 2011
Tongue: English
Weight: 183 KB
Volume: 91
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.4499

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