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Journal description
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Details for article 15 of 17 found articles
| Title: |
Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness |
| Author: |
Ronda, Felicidad Caballero, Pedro A. Quilez, Joan Roos, Yrjö H. |
| Appeared in: |
Journal of cereal science |
| Paging: | Volume 53 (2011) nr. 1 pages 7 p. |
| Year: |
2011 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 15 of 17 found articles
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