The effect of water on lipid binding in doughs mixed to low...

The effect of water on lipid binding in doughs mixed to low work levels

P. S. WOOD, N. W. R. DANIELS, R. N. GREENSHIELDS
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Volume:
7
Year:
1972
Language:
english
Pages:
7
DOI:
10.1111/j.1365-2621.1972.tb01653.x
File:
PDF, 354 KB
english, 1972
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