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Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve
Banu, I., Stoenescu, G., Ionescu, V., Aprodu, I.Volume:
29
Journal:
Czech Journal of Food Sciences
DOI:
10.17221/40/2009-cjfs
Date:
February, 2011
File:
PDF, 975 KB
2011