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Staling of Cereal Bran Enriched Cakes and the Effect of an Endoxylanase Enzyme on the Physicochemical and Sensorial Characteristics

✍ Scribed by Dimitra M. Lebesi; Constantina Tzia


Book ID
111406947
Publisher
Institute of Food Technologists
Year
2011
Tongue
English
Weight
286 KB
Volume
76
Category
Article
ISSN
0022-1147

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