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The effect of laboratory and commercial milling on lipids and other physicochemical factors affecting the breadmaking quality of wheat flour

✍ Scribed by Larsen, Nigel G.; Baruch, Donald W.; Humphrey-Taylor, Virginia J.

Book ID
122718412
Publisher
Elsevier Science
Year
1989
Tongue
English
Weight
760 KB
Volume
9
Category
Article
ISSN
0733-5210

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