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Influence of different hydrocolloids on major wheat dough components (gluten and starch)
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Influence of different hydrocolloids on major wheat dough components (gluten and starch)
Bárcenas M.E.
;
O-Keller J.D.l.
;
Rosell C.M.
URI:
http://repositorio.udlap.mx/xmlui/handle/123456789/6718
Date:
2009
Abstract:
https://www.scopus.com/inward/record.uri?eid=2-s2.0-67349181754&doi=10.1016%2fj.jfoodeng.2009.03.012&partnerID=40&md5=673bc3ed5a4a3825c40379d90d0921db
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