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Sensory, Mechanical, and Microscopic Evaluation of Staling in Low-Protein and Gluten-Free Breads

✍ Scribed by Ahlborn, Gene J.; Pike, Oscar A.; Hendrix, Suzanne B.; Hess, William M.; Huber, Clayton S.

Book ID: 120204418
Publisher: AACC International (American Association of Cereal Chemists)
Year: 2005
Tongue: English
Weight: 863 KB
Volume: 82
Category: Article
ISSN: 0009-0352
DOI: 10.1094/CC-82-0328

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