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Breadmaking quality of ten greek breadheats. II. Relationships of protein, lipid and starch components to baking quality
Nikitas P Matsoukas, Illiam R MorrisonVolume:
55
Year:
1991
Language:
english
Pages:
15
DOI:
10.1002/jsfa.2740550110
File:
PDF, 888 KB
english, 1991