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Microbial Sour Doughs Influence Acidification Properties and Breadmaking Potential of Wheat Dough

✍ Scribed by CONCEPCIÓN COLLAR ESTEVE; CARMEN BENEDITO DE BARBER; MARÍA ANTONIA MARTÍNEZ-ANAYA

Book ID
108820219
Publisher
Institute of Food Technologists
Year
1994
Tongue
English
Weight
564 KB
Volume
59
Category
Article
ISSN
0022-1147

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