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Influence of starch, gluten proteins and extraction rate on bread and pasta quality

✍ Scribed by Stefan Sahlström; Ellen Mosleth; Anne Birgit Bævre; Hugo Gloria; Gilles Fayard

Book ID: 107895207
Publisher: Elsevier Science
Year: 1993
Tongue: English
Weight: 618 KB
Volume: 21
Category: Article
ISSN: 0144-8617
DOI: 10.1016/0144-8617(93)90013-t

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