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Ice in Prefermented Frozen Bread Dough—An Investigation Based on Calorimetry and Microscopy

✍ Scribed by Baier-Schenk, A.; Handschin, S.; Conde-Petit, B.

Book ID
126694951
Publisher
AACC International (American Association of Cereal Chemists)
Year
2005
Tongue
English
Weight
675 KB
Volume
82
Category
Article
ISSN
0009-0352

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