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Effects of Temperature and Mixing Time on Molecular Mobility in Wheat Dough

✍ Scribed by Yong-Ro Kim; Paul Cornillon

Book ID: 115610532
Publisher: Elsevier Science
Year: 2001
Tongue: English
Weight: 306 KB
Volume: 34
Category: Article
ISSN: 1096-1127
DOI: 10.1006/fstl.2000.0717

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