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Impact of thermostable amylases during bread making on wheat bread crumb structure and texture

✍ Scribed by Bert Lagrain; Pedro Leman; Hans Goesaert; Jan A. Delcour

Book ID: 116488385
Publisher: Elsevier Science
Year: 2008
Tongue: English
Weight: 708 KB
Volume: 41
Category: Article
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2008.07.006

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