Dough Properties and Crumb Strength of White Pan Bread as...

Dough Properties and Crumb Strength of White Pan Bread as Affected by Microbial Transglutaminase

J.A. GERRARD, S.E. FAYLE, A.J. WILSON, M.P. NEWBERRY, M. ROSS, S. KAVALE
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Volume:
63
Year:
1998
Language:
english
Pages:
4
DOI:
10.1111/j.1365-2621.1998.tb15766.x
File:
PDF, 96 KB
english, 1998
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