𝔖 Bobbio Scriptorium
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Effect of wheat bran and enzyme addition on dough functional performance and phytic acid levels in bread

✍ Scribed by J.M. Sanz Penella; C. Collar; M. Haros


Book ID
113697968
Publisher
Elsevier Science
Year
2008
Tongue
English
Weight
172 KB
Volume
48
Category
Article
ISSN
0733-5210

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