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Use of durum residue flour, a lower value product of durum milling, by incorporation into wheat flour dough without deterioration in baking quality
Dr Mike J Sissons, Ian L Batey, Sue Balfe, Ray Hare, Finlay MacRitchieVolume:
88
Year:
2008
Language:
english
Pages:
7
DOI:
10.1002/jsfa.3197
File:
PDF, 1.20 MB
english, 2008