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Effects of composition on dough development and air entrainment in doughs made from gluten-starch blends
Koksel, F., Scanlon, M.G.Volume:
56
Language:
english
Journal:
Journal of Cereal Science
DOI:
10.1016/j.jcs.2012.05.013
Date:
September, 2012
File:
PDF, 442 KB
english, 2012