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The effect of the combination of reducing and oxidising agents on the viscoelastic properties of dough and sensory characteristics of buns

✍ Scribed by Pavlína Pečivová; Vladimír Pavlínek; Jan Hrabě

Publisher
John Wiley and Sons
Year
2010
Tongue
English
Weight
103 KB
Volume
90
Category
Article
ISSN
0022-5142

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