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The Relationship of Free Lipids and Flour Protein to Breadmaking Quality

✍ Scribed by J.F. Panozzo; M.C. Hannah; L. O'Brien; F. Bekes

Book ID: 115622599
Publisher: Elsevier Science
Year: 1993
Tongue: English
Weight: 474 KB
Volume: 17
Category: Article
ISSN: 0733-5210
DOI: 10.1006/jcrs.1993.1006

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