Relationships between dough functional indicators during breadmaking steps in formulated samples
- 8 December 2004
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 220 (3-4), 372-379
- https://doi.org/10.1007/s00217-004-1039-6
Abstract
No abstract availableThis publication has 21 references indexed in Scilit:
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