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Physical properties of enzyme-supplemented doughs and relationship with bread quality parameters

✍ Scribed by M. Antonia Martínez-Anaya; Teresa Jiménez

Publisher: Springer
Year: 1998
Tongue: English
Weight: 381 KB
Volume: 206
Category: Article
ISSN: 0044-3026
DOI: 10.1007/s002170050229

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