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Food Chemistry 2017 / 10

Gelatinized Wheat Starch Influences Crystallization Behaviour and Structure of Roll-in Shortenings in Laminated Bakery Products

Mattice, Kristin D., Marangoni, Alejandro G.
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.10.002
Date:
October, 2017
File:
PDF, 425 KB
english, 2017
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