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Effect of Single Strain and Traditional Mixed Strain Starter Cultures on Rheological Properties of Wheat Dough and on Bread Quality

โœ Scribed by Clarke, C. I.; Schober, T. J.; Arendt, E. K.


Book ID
120462260
Publisher
AACC International (American Association of Cereal Chemists)
Year
2002
Tongue
English
Weight
167 KB
Volume
79
Category
Article
ISSN
0009-0352

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