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Soybean Flour Lipoxygenase Isozymes Effects on Wheat Flour Dough Rheological and Breadmaking Properties

✍ Scribed by B. CUMBEE; D.F. HILDEBRAND; K. ADDO

Book ID
108821184
Publisher
Institute of Food Technologists
Year
1997
Tongue
English
Weight
439 KB
Volume
62
Category
Article
ISSN
0022-1147

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