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Relationship between Functional Properties of Wheat Dough and the Relative Proportion of the Polymeric Fraction
Relationship between Functional Properties of Wheat Dough and the Relative Proportion of the Polymeric Fraction
2004
István Király
O. Baticz
Oscar Larroque
Angéla Juhász
S. Tömösközi
F. Békés
A. Guóth
T. Abonyi
Zoltán Bedő
Keywords:
Chemistry
Food science
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