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Interrelationships of Protein Composition, Protein Level, Baking Process and the Characteristics of Hearth Bread and Pan Bread

✍ Scribed by E.M. Færgestad; E.L. Molteberg; E.M. Magnus

Book ID: 112257102
Publisher: Elsevier Science
Year: 2000
Tongue: English
Weight: 224 KB
Volume: 31
Category: Article
ISSN: 0733-5210
DOI: 10.1006/jcrs.1999.0304

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