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Effects of DATEM on Dough Rheological Characteristics and Qualities of CSB and Bread

✍ Scribed by Xiujin, Zhang; Jinquan, Sun; Zaigui, Li

Book ID: 127080200
Publisher: AACC International (American Association of Cereal Chemists)
Year: 2007
Tongue: English
Weight: 89 KB
Volume: 84
Category: Article
ISSN: 0009-0352
DOI: 10.1094/cchem-84-2-0181

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