Dough properties, bread quality, and associated...

Dough properties, bread quality, and associated interactions with added phenolic compounds: A review

Xu, Jingwen, Wang, Weiqun, Li, Yonghui
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Volume:
52
Language:
english
Journal:
Journal of Functional Foods
DOI:
10.1016/j.jff.2018.11.052
Date:
January, 2019
File:
PDF, 1.88 MB
english, 2019
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